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!