Soak the soya chunks in slightly salted hot water for 10 to 15 minutes, drain and squeeze out the excess water
Marinate the soya chunks with 2 teaspoons of dark soya sauce, chili flakes, pepper chopped celery, and a little salt, pan roast the sesame seeds on a very low flame for a minute or so and keep side
Add 1 teaspoon of oil to a non-stick pan and stir fry the cut mushrooms adding two pinches of salt and keep aside
Add remaining oil to the pan, add the finely chopped ginger, garlic and broken bits of red chilies, add the marinated soya chunks, stir fry on moderately high flame for a minute, then lower the flame and cook for 5-7 minutes
Add the cubed spring onions, stir, add the soya sauce and mix well
Add about 2 tablespoons of water and simmer on a low flame for 5-7 minutes
Mix in the sautéed mushroom, add the corn flour dissolved in 2 tablespoons of water, and the crushed roasted peanuts mix well
Stir in the vinegar, adjust the seasonings, and mix the roasted sesame seeds
Garnish with spring onion greens and bits of cubed capsicum
Serve with fried rice/noodles or by itself as a starter