KUNG PAO VEGETABLE

Make Kung Pao Sauce: Combine soy sauce, rice vinegar, oyster sauce, ginger, and sugar in a bowl. Stir to combine and set aside.

Blanch carrot, beans and broccoli, keep aside.

In a large skillet, heat oil over medium heat. . Add onion, bell peppers, ginger, garlic and red chilli paste.

Put the Kung Pao sauce adjust the thickness with corn flour then add all the blanched vegetable.

Stir fry for about 2 minutes then add peanuts and green onions.

Remove and serve with rice.