• 2 teaspoons sesame oil
• 2 dried red chilis such as cayenne, use California red for less heat, or use 1/4 teaspoon pepper flakes
• 6 cloves garlic minced
• 2 teaspoon minced ginger
• 1/2 cup thinly sliced carrots
• 1 cup thinly sliced mushroom
• 1 cup onion chopped into 1-inch slices
• 1/2 green bell pepper chopped into 1 inch slices
• 1/2 to 1 red bell pepper, chopped into 1 inch slices
• 1/2 cup brocollini or thinly sliced green beans
• 1/4 teaspoon salt

For the sauce:

• 3 tablespoons soy sauce or use tamari for gluten-free
• 1 tablespoon sambal oelek, sriracha or Asian chile sauce or use Gochujang for variation
• 1 tablespoon white vinegar or rice vinegar
• 1 tablespoon finely minced green chili such as serrano or Indian
• 2 tablespoons ketchup
• 1/2 teaspoon pepper flakes
• 1 teaspoon brown sugar

For thickening:

• 1 tablespoon cornstarch mixed in 1 1/2 cups of water

For topping:

• 2 tablespoons chopped green onion
• 2 tablespoons crushed roasted peanuts or cashews