Cover the mushrooms in warm water and let them soak for about 2 hours. In the meantime, slice the meat and marinade it in the Teriyaki sauce. Wash and dry the vegetables.
Slice the paprika and onion, and finely chop the garlic. Strain and wash the mixed Asian vegetables. Remove the mushrooms from the water, dry them and finely slice them. Pour the oil into a pre-heated wok. Fry the nuts until they start scenting, then remove them from the wok. Fry the meat in the remaining oil, constantly stirring.
Add vegetables, garlic and ginger and let it fry until it is firm to the bite. Glaze quickly with soy sauce and chili sauce, season to taste and allow the mixture to simmer for another 3 minutes, constantly stirring. Arrange the dish, along with a serving of rice, on a plate and sprinkle the nuts on top.