Vegetarian-Gong Bao Su Ding (spicy cube)

Ingredients:
6 pieces of water chestnut
6 pieces of canned mushroom
1 small piece of potato
5gm of dried black fungus
5 pieces of garlic

Item can replace by using frozen mixed vegetables
2 tbsp of canned kernel corn
1/2 piece carrot
1 tbsp of green beans

Garnishing
1 tbsp of peanuts

Seasoning:
1 tbsp of tomato sauce (ketchup)
1 tbsp of spicy chilli sauce
1/2 tbsp of preserved bean paste
1 tsp of salt
1 tbsp of sugar
1 tsp of sesame oil
2 tbsp of vegetable stock (optional: water)
2 piece of dried chillies (soak & cut into cube)

Method:
1. Remove the skin of water chestnut and diced it. Carrot, potato remove skin and diced it then put in water to boil for a while and drain dry.

2. Mushroom rinse with hot water and diced, set aside. Black fungus soak until soft, wash & drain dry, cut into small pieces. Garlic remove skin, pat flat, and chop into small pieces. Dry wok, put in peanut to fry unti fragrant. Dish up and put aside

3. Add 2 tbsp of oil to the wok, put garlic to fry until fragrant, add dried chillies, chestnut, mushroom, potatoes, carrot, corn, green beans, black fungus to fry, then add in seasoning to fry until fragrant, sauce in the wok is dry up, dish up and garnish with peanut. Ready to serve.