Sweet and Sour Style Vegetables

Whilst the rice cooks, halve the peppers and discard the core and seeds. Chop into 2cm sized chunks. Halve, peel and chop the onion into 1cm chunks. Trim the spring onions then thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts and set aside.

Heat a drizzle of oil in a large frying pan on a medium high heat.Once hot, add the sliced mushrooms and fry until golden stirring frequently, 3-4 mins. Remove to a bowl. Meanwhile, put the chopped peppers and brown onion in a large bowl and mix with the cornflour. In a small bowl mix together the ketjap manis, rice wine vinegar, garlic, ginger and water (see ingredients for amount).

Pop your empty frying pan back on medium high heat with a drizzle of oil. Add the floured peppers and onion to the pan. Fry until slightly charred and softened, 5-6 mins. Once softened add the mushrooms and pour in the sauce mixture. Stir together well. Simmer until thickened, 2-3 mins.

Once the sauce is nice and sticky, add the Chinese leaf, stir fry until it wilted and piping hot, 2-3 mins. Taste and add salt and pepper if you feel it needs it.