Garlic mushroom pepper stir-fry

Cut the peppers into medium, even chunks and the onion into large pieces, separated.

Cut the mushrooms chunky so they do not shrivel.

Prepare the jalapenos and red chilies.

Roughly chop the garlic and the ginger into a bowl of aromatics with the coriander stalks; keep the leaves for garnish.

Grind the black pepper fresh and coarse.

Mix the light soy sauce, dark soy sauce, tomato ketchup and a little sugar for the sauce.

Heat the wok until screaming hot, add two tablespoons of oil and fry the aromatics; keep the heat medium-high throughout.

Add the mushrooms and stir a few seconds, then the vegetables with a sprinkle of salt; stir-fry until the released moisture dries up.

Add the crushed black pepper, then the sauce, and let it bubble.

Add the chopped coriander leaves and sprinkle with lime juice; serve with steamed rice, chow mein or a bread roll.