I’ve been crazily craving for Chinese food and experimenting everything with colorful vegetables.
3 bell peppers, chopped (different colors, if you want)
1 big onion, chopped
100 g mushrooms, chopped
½ cup vegetable broth
¼ cup rice vinegar
1/3 cup coconut sugar
4 TBS Tamari
2 TBS orange juice
1 tsp orange zest
¼ tsp garlic powder
¼ tsp ginger powder
2 TBS tapioca flour or potato starch
2 TBS water
Place all sauce ingredients except flour and water in a medium-sized saucepan and bring to a simmer.
In a separate pan, mix flour and water and then add to sauce. Let it thiken a bit and set aside.
Add mushrooms to a Wok and stir fry in water until softened. Add peppers and onion and continue to stir fry until softened. Add sauce and let it all thicken.
Serve it over rice or with noodles.
Inspired by this recipe: http://www.brandnewvegan.com/recipes/vegan-orange-chicken-with-cauliflower-bites/