Download ImageIngredients2 tbsp oil (divided)400 g mushroom of choice (cut into 2 cm pieces)1 inch ginger (minced)5 cloves garlic (minced)2 tbsp spring onion (white parts only)1 tsp ground Sichuan pepper5 dried red chillies (cut into 2 cm pieces)1 cup peanuts (roasted)1 tbsp light soy sauce1 tbsp dark soy sauce1 tbsp sweet soy sauce1 tbsp rice vinegar2 tbsp water1 tsp cornstarch1 cup diced bell pepper (red, green or both)1 tsp sesame oilStepsCombine all the soy sauces, rice vinegar, water & cornstarch in a bowl, set aside.Heat 1 tbsp of oil in a wok or large pan over medium high.Add mushrooms, cook until they have caramelised & moisture has been cooked off (don’t stir too much), set aside.Add remaining oil into the same wok, add ginger, garlic, spring onion, Sichuan pepper & dried chillies, cook for 1 min.Add bell peppers & cooked mushrooms, increase heat to high, stir wellAdd prepared sauce (stir again before adding to the wok as cornstarch would have settled to the bottom of the bowl)Stir for 1 min, add peanuts & sesame oil & mix well to coat everything in the sauce.Taste to adjust seasoning, transfer onto serving plate & serve with carbs of choice. Source : www.instagram.com