Summary

Ingredients

For the sauce:

• 2 teaspoons, heaped cornstarch
• 3 tablespoon water, cold
• 3 tablespoon sugar
• 3 tablespoon rice vinegar
• 3 tablespoon soy sauce, light
• 2 tablespoon soy sauce, dark
• 1 clove garlic, finely chopped

For the vegetables:

• 2 bell pepper (s)
• chilli pepper (s)
• 500 g mushrooms
• 1 bunch spring onion (s)
• 1 handful peanuts, roasted
• Sunflower oil for frying
• salt and pepper

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Instructions

1. For the Gonbao sauce, dissolve the cornstarch in 3 tablespoons of cold water. Add the remaining ingredients for the sauce and stir everything together.
2. Quarter the mushrooms, cut the spring onions into rings, dice the peppers, finely chop the chilli peppers.
3. Heat some sunflower oil in a wok or a high pan and first fry the peppers and finely chopped chilli peppers over medium to high heat. After about 3 minutes, add the mushrooms. Season everything with pepper and salt and fry for another 5 minutes, stirring constantly.
4. Put the gonbao sauce and the spring onions in the wok. Bring the sauce to the boil once. Then reduce the heat and add the roasted peanuts. Keep frying the vegetables until they are cooked but still firm to the bite.
5. Serve the Gonbao-style vegetables with boiled rice or Chinese noodles.