2 teaspoons sesame oil 1 teaspoon fresh ginger, minced 1 tablespoon garlic, minced 2 medium carrots, cut into matchsticks 1/4 pound white mushrooms, quartered 2 teaspoons hot bean paste 2 teaspoons water 1 medium red bell pepper, thinly sliced 1 medium yellow bell pepper, thinly sliced 1 medium green bell pepper, thinly sliced 3/4 cup zucchini, sliced 2 green onions, chopped
In a large pan or wok, heat oil over medium-high heat. Add the ginger and garlic and stir for 30 seconds. Add the carrots and mushrooms and stir for 2 minutes. Combine the bean paste and water until it is smooth and add it to the pan.
Add the remaining ingredients and stir continuously for about 2-3 minutes, or until all the vegetables are tender.