Mix the garlic paste, lime juice, soy sauce, white pepper powder, salt. Marinate the mushrooms and set aside for 15 mins
Mix the Maida, cornflour, baking powder, oil, salt and water. Whisk very well to make a batter of pouring consistency and set aside for 20 mins
Heat oil in a wok, dip the marinated mushrooms in the batter and deep fry on medium heat. Turn frequently to make it golden brown. Drain on absorbent paper and set aside. Mix cornflour with water
Heat oil in a wok and add whole red chillies, chopped garlic and stir fry. Add tomato sauce, vinegar, chilli paste, sugar and salt. Stir in the vegetable stock and cook on high heat.
Add capsicums, onion and spring onion and cook for 2 mins. Stir in cornflour mixture and cook till it’s a thick gravy.
Add deep fried mushrooms and toss well to coat. Drizzle the sesame oil and sprinkle chilli flakes
Plate and enjoy with steamed rice or noodles or on it's own as a side dish
