Asian vegetable sauce à la Didi

Ingredients for 10 servings:

• 3 bell peppers, red, yellow and green
• 2 m.-sized onion(s)
• 400 g mushrooms, green
• 2 small carrots
• 200 g asparagus
• 250 g mung bean sprouts
• 1 jar bamboo shoot(s)
• 1 small can of pineapple pieces, pieces and juice
• 1 liter vegetable broth
• 1 tsp sauce thickener, light
• Salt
• Pepper, white
• Sichuan pepper
• Peanut oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

with noodles, rice, duck, etc.

Wash and quarter the bell peppers, remove the seeds and white pith, and cut into small pieces. Finely chop the onions and sauté in peanut oil in a large, deep pan. Trim the mushrooms, slice or quarter them, and fry them. Wash and peel the carrots, quarter them lengthwise, and cut them into small pieces, then fry them. Add the bell pepper pieces and bamboo shoots. Peel the asparagus, cut them into small pieces, and fry them. Add the mung bean sprouts and pineapple pieces. Continue frying for about 10 minutes, stirring occasionally. Deglaze with pineapple juice and vegetable stock. Season with salt and Sichuan peppercorns, and bring to a boil briefly. Season again with salt and pepper and thicken with a sauce thickener.