Stir-fry with mushrooms and peppers

Ingredients

1 handful of button mushrooms

1 handful of shiitake mushrooms

1 handful of oyster mushrooms

1 yellow bell pepper

1 green bell pepper

1 red bell pepper

1 piece of ginger

3 tablespoons of peanut oil

vegetable oil

starch

For the sauce:

10 teaspoons of soy sauce

3 tablespoons of oyster sauce

4 teaspoons of sugar

10 tablespoons of water

Prepare the ingredients: If dried, soak the shiitake mushrooms for half an hour. Squeeze out the excess water. Chop the mushrooms coarsely. Chop the peppers coarsely, removing the seeds and membranes. Cut the ginger into thin strips.

Heat the peanut oil in a wok and add the peppers and ginger. Cook over high heat, stirring or tossing occasionally for about a minute, then remove the vegetables from the wok. Sprinkle the mushrooms with cornstarch and stir. Heat oil in a wok and gently fry in small batches until golden brown. Place the mushrooms on a paper towel to drain excess oil.

Combine all the sauce ingredients, bring to a boil over high heat, and cook for a minute or two. Dissolve 1 teaspoon of kramal in a small amount of water to thicken the sauce. Return the vegetables and mushrooms to the sauce and heat through for another minute. Serve with boiled rice.

Enjoy!