INGREDIENTS
1 tbsp
rapeseed or coconut oil
1
small onion (chopped)
2
medium carrots (small cubes)
250 g
aubergine/eggplant (small cubes)
300 g
mixed mushrooms
100 g
walnuts (finely chopped)
3 cloves
garlic (minced)
3 tbsp
dark brown sugar
5 tbsp
low-sodium soy sauce (or wheat-free tamari sauce)
1 tbsp
grated ginger
1 tsp
red pepper flakes (Korean red pepper if possible)
1/2 tsp
ground Sichuan pepper (optional)
2 tsp
rice vinegar (optional)
2 tsp
toasted sesame oil
Hot brown or white rice
Chopped spring onions/scallions