Gonbao-style vegetables

Ingredients for 3 servings:

• 2 tsp, heaped cornstarch
• 3 tbsp water, cold
• 3 tbsp sugar
• 3 tbsp rice vinegar
• 3 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 1 garlic clove(s), finely chopped
• 2 bell peppers
• e.g. chili pepper(s)
• 500 g mushrooms
• 1 bunch of spring onions
• 1 handful of peanuts, roasted
• Oil for frying
• salt and pepper

Instructions

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

vegetarian wok dish with dark, spicy sauce

For the Gonbao sauce, dissolve the cornstarch in cold water. Add the remaining sauce ingredients and mix everything together. Quarter the mushrooms, slice the spring onions into rings, dice the bell peppers, and finely chop the chilies. Heat a little sunflower oil in a wok or high-sided pan and fry the bell peppers and finely chopped chilies over medium-high heat. After about 3 minutes, add the mushrooms. Season everything with pepper and salt and fry for another 5 minutes, stirring constantly. Add the Gonbao sauce and spring onions to the wok. Bring the sauce to a boil. Then reduce the heat and add the roasted peanuts. Continue frying the vegetables until cooked through but still firm to the bite. Serve the Gonbao-style vegetables with boiled rice or Chinese noodles.