Kung pao vegetables with peanuts

• 2 tbsp vegetable oil
• 1 red bell pepper, diced
• 1 zucchini, diced
• 150 g mushrooms, sliced
• 3 garlic cloves, minced
• 1 tsp ginger, grated
• 1 tsp chili flakes
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp cornstarch
• 50 g roasted peanuts
• 180 g white rice, cooked

Method

1. 1

   Heat the oil in a wok over high heat and stir-fry the bell pepper, zucchini, and mushrooms for 5 minutes until tender-crisp.

2. 2

   Add the garlic, ginger, and chili flakes, and cook for 30 seconds until fragrant.

3. 3

   Whisk together the soy sauce, rice vinegar, brown sugar, and cornstarch, and pour into the wok.

4. 4

   Toss for 2 minutes until the sauce thickens and coats the vegetables.

5. 5

   Stir in the peanuts and serve over white rice.