Kung Pao Peppers

 

Ingredients:

  For the sauce:
3 tablespoons tamari sauce
2 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 1/2 teaspoons molasses
juice of half a lemon
3 tablespoons water

For the vegetables: 
2 teaspoon olive oil
1/2 cup chopped onions
2 dried red chillies chopped
3 tablespoons cashew nuts
3 cloves of garlic finely chopped

1 inch of ginger finely chopped
2 red peppers chopped

Method

Sauce:
1. Combine all the ingredients into a bowl. Mix well and keep aside.

Vegetables:
1. Heat the olive oil in a frying pan over a medium to high heat. Add the onion and chilies and cook for up to 5 minutes until the onions soften. Add the cashew nuts and mix for a few seconds. Add garlic and ginger and mix in. Add the peppers and mix well. Cook for up to to 4 minutes.

2.Add the sauce to the vegetables. Reduce the heat and cook for another 4 minutes or until the sauce thickens. Serve with lentils and brown rice.