Vegetarian mushrooms sautéed with green bell pepper

Ingredients

• 100 g of straw mushrooms
• 100 g of shiitake mushrooms
• 100 g of seitan
• Three green chili peppers
• 5 red chili peppers
• 20 g of leek (green part)
• 10 g of vegetable bouillon powder
• 40 g of white sugar
• 20 ml of vegetarian fish sauce
• 20 ml of soy sauce
• 3 grams of pepper
• 5 grams of chopped hot pepper
• 2 tablespoons of olive oil
• 1 tablespoon of granulated sugar
• 80 ml of water

In a bowl, combine 40g of sugar, soy sauce, vegetable fish sauce, powdered bouillon, 10g of crushed green pepper, chopped chili pepper, ground pepper, and water, mixing until dissolved.

Heat the olive oil, add 1 tablespoon of sugar, and stir until dissolved. When the sugar turns a golden caramel color and starts to bubble slightly, add the finely chopped leek and cook until softened.

Pour the sauce into the pot and bring to a boil.

Add the chopped seitan and mushrooms, then gently stir to ensure they are well coated. Arrange 3 green chili peppers and 5 red chili peppers on top for decoration.

Let it simmer over very low heat for 15 to 20 minutes, until everything is cooked through, coated in sauce, and the juices are thick and syrupy, then turn off the heat.