Kung Pao Vegetables

3 peppers, cut into bite-size pieces
3 carrots, finely sliced
1 head broccoli or 2 celery stalks, cut into bite-size pieces
4 cloves garlic, chopped finely
1 cup (100 g) roasted peanuts
1/3 cup (75 ml) soy sauce
1 tablespoon sugar
1 tablespoon rice vinegar or white vinegar (optional)
3-4 dried chili peppers, or 1/2-3/4 tablespoon crushed chili flakes
1 tablespoon vegetable oil

1. In a large pan or wok, stir-fry the carrots and hot peppers with the vegetable oil. Cook for 3 minutes, stirring often.
2. Add the garlic, broccoli or celery, and peppers and continue to cook, stirring often, for an additional 4-6 minutes, or until the vegetable are just tender.
3. Add the soy sauce, sugar, vinegar, and peanuts, mix well, and bring the mixture to a boil. When the soy sauce is thoroughly heated, remove the pan from the heat.
4. Serve immediately, over white rice or rice noodles.