Chicken in Five Spice Sauce, with Mushroom and Cabbage Stir Fry

 Made with a bag of prepared vegetables from the local Co-op, which included, bean sprouts, chopped mushroom, chopped red onion, two different types of cabbage. Stir-fried in oil from a jar of grilled peppers. The five spice sauce was made with red pepper, yellow pepper, onion, tomato puree or passata, a teaspoonful of coriander, half a teaspoonful of  coriander leaf, a dash of rice wine, some more of the oil from the jar of grilled peppers, powdered chilli, three cloves of garlic, and a teaspoonful of five spice powder. Add water and simmer for at least fifteen minutes. Turn down the heat.

 The raw chicken was cut into strips and stir-fried in hot sunflower oil until the pieces begin to turn golden brown. Once the strips are ready, add the five spice sauce, and stir in thoroughly. Simmer for another twenty minutes or so.

Cook the stir-fry last of all, at a high heat initially, and then turn down the heat. Stir frequently for about seven minutes before serving with a spiral of dark soy sauce, and dusting of either black or Szechuan pepper. Hot and delicious!