(Jiang Bao Hougu)

Ingredients

1 dozen Lion’s Mane mushrooms (or substitute a cluster of

Shitake or a single Portobello)

3 bell peppers: green, red and yellow

Seasoning

1 tsp. soy sauce

1 tsp. spicy soybean paste

A little sesame oil

Method

Blanch the mushrooms and cut into bite-sized pieces.

Remove seeds from peppers and cut them into thin slices.

Heat oil in a wok and sauté the mushrooms until golden-brown. Remove from oil and drain.

Heat a little oil in another wok and stir-fry the peppers briefly. Add the mushrooms to the peppers and stir-fry together.

Add soy sauce and soybean paste to the ingredients and toss. Drizzle with sesame oil and serve.