Oriental style vegetable stew

1 . Stage

First, prepare the vegetables: rinse and dry.

2 . Stage

Remove the seeds from the hot peppers and peel the garlic. Cut them into small pieces. Grate peeled ginger on a fine grater.

3 . Stage

Cut the stalks off the bell peppers and remove the seeds. Cut it into cubes.

4 . Stage

Peel carrots and cut them into thin slices, and onions into these slices.

5 . Stage

Cut the zucchini in medium slices. Thoroughly washed mushrooms cut into four pieces. I cooked this stew both with and without mushrooms, and in both versions it is very tasty.

6 . Stage

In a large frying pan, heat 3 tablespoons of sesame (or regular) oil and fry the chili pepper and garlic in it for about 2-3 minutes. Then remove the roasted vegetables from the pan - they have "given" their flavor and aroma to the oil and we won't need them anymore - and leave the oil.

7 . Stage

Now put the carrots in the same oil in the frying pan and fry them for about 2 minutes,

8 . Stage

Then add the onion and fry for 2 to 3 minutes more.

9 . Stage

After that, we put the tomato slices,

10 . Stage

zucchini,

11 . Stage

Bell peppers and green peas. Add the ginger and mushrooms to the vegetables. Fry all together over medium heat, stirring constantly, for 4-5 minutes.

12 . Stage

Then pour the tomato juice (freshly squeezed) mixed with soy sauce, sugar and salt into the pan. Stir, cover and let simmer for about 8 minutes over low heat.

13 . Stage

Then add the starch, previously diluted in 1-2 tbsp of water and stir. The sauce should slightly thicken. Turn off the fire.

14 . Stage

This stew is served, for example, with boiled rice. It can also be served with meat or eaten as a separate dish. The dish is garnished with herbs and sesame seeds. Bon appetit!