indulgence

      INGREDIENTS 3 Cloves of garlic 1 thumb of fresh ginger dried hot chili pepper (amount depends on your taste) 2 tbsp sesame oil (substitute with sunflower oil if you don't have) 2 tbsp sunflower oil  5 medium mushrooms 2 medium carrots 3 spring onion stalks 2 tbsp corn starch 1 cup of cold water 1 lt vegetable stock 1 tbsp sesame seeds 1 tbsp chili flakes 1/2 cups of soy sauce 1/2 cups of vinegar       HIGHLIGHTS Don't overcook carrots and onions. You shouldn't cook them more than 5 min. or they will soften and lose their freshness. You can adjust the sourness for your taste by adding more vinegar or balance it adding more soy.       STEPS Clean the veggies. Cut the carrots as julienne and mushrooms 2 mm thick. Cut the spring onions roughly. Dice garlic and ginger very thinly. Add 2 tbsp sesame oil to the pot. Add 2 tbsp sunflower oil. This amount of chili can be really