PREPARATION

1. Heat 2 tablespoons oil in a pan, add 250 grams mushrooms and cook until it turns golden brown in color.

2. In a bowl, add 1 tablespoon soy sauce, 1/4 teaspoon fermented bean paste, 1 teaspoon sugar, 1 teaspoon vinegar and mix it well. Keep aside.

3. Heat 2 tablespoons oil in a pan, add 1 1/2 teaspoons garlic, 1 tablespoon ginger and saute for 2 - 3 minutes.

4. Add 8 - 12 dry red chili and stir well.

5. Then, add 60 grams green onions and fry till translucent.

6. Now, add 85 grams bell pepper and saute for 3 - 5 minutes.

7. Add 40 grams roasted peanuts, prepared sauce, 110 milliliters water and mix it well.

8. Bring it to a boil.

9. Take a bowl, add 1 tablespoon corn starch, 2 tablespoons water and mix it well.

10. Pour this mixture into the gravy snd mix it well.

11. Cook till the gravy thickens.

12. Now, add the cooked mushrooms and mix well.

13. Garnish with spring onions.

14. Serve hot with rice.