Paprika palmito wok with mango in kon pao sauce

Ingredients for 3 servings:

• 6 tbsp oyster sauce
• 2 tsp white pepper
• 2 tbsp sugar
• 2 tbsp rice wine or sherry
• 4 tbsp water
• some sesame oil
• 2 tsp cornstarch
• 2 tsp chili sauce
• 4 bell peppers, mixed
• 2 shallots
• 1 can of palm hearts (palmitos), approx. 220 g drained weight
• 1 mango(s)
• 2 garlic cloves
• n. B. Pepper, fresh

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Combine the ingredients for the sauce and mix well. Chill the sauce. Peel the onions and garlic and slice thinly. Quarter the peppers, remove the seeds and membranes, and cut the pods into strips. Cut the chili peppers into thin rings and remove the seeds if desired, depending on how spicy you want the dish to be. Heat the oil in a wok and cook the onions and garlic until translucent. Then add the peppers and chili peppers and fry over medium heat, stirring occasionally. Meanwhile, peel the mango, remove the stone, and cut into 1 cm thick cubes. Drain the palmitos and slice them. Then add both to the vegetables, mix in, and fry. Now add the sauce, bring to a boil briefly, and allow to thicken. Serve with basmati rice.