1 tbsp infused chili oil
1-inch piece ginger root, sliced
3 cloves garlic, sliced thinly
4 baby carrots, sliced lengthwise, cut in 1/2
2 scallions, sliced in 1″ slices
8 dried woodear mushrooms, soaked in hot water
1/2 green bell pepper, sliced lengthwise and cut in 1/2
1 jalapeno pepper, chopped
1 handful chopped cashews
black sesame seeds, for garnish
2 cups cooked white rice, or basmati
1/2 cup bottled peanut sauce
Have all ingredients ready before cooking.
When the mushrooms are soft, drain them well and cut the large ones in half. Set aside.
Heat wok or large nonstick skillet over medium-high heat. Add oil and then ginger and garlic. Saute aromatics for 1 minute and then add the carrots. Stir-fry them for a couple of minutes until they are crisp-tender, then add next hardest veggie which is the green peppers. Stir-fry until crisp-tender and then add the mushrooms
and the scallions. Cook for 1 minute. Add nuts and black sesame seeds. Saute for one moment and then take it off the heat.
Sprinkle stir-fry with kelp and pour the sauce over. Toss well. Divide rice among two plates. Pour 1/2 the veggie mixture over the rice. Garnish with some more scallion if you wish.
Variation: Add some stir-fried tofu or tempeh. Or some five-spice tofu if you have it.