Mix all the ingredients for the sauce well in a small bowl. Heat a wok or large pan and roast the peanuts in it until they have taken on some colour. Transfer to a plate and set aside. Cut the mushrooms into 2 cm pieces and fry in plenty of oil. Set aside on a plate. Cut the peppers and the white part of the spring onions into 2 cm pieces and finely slice the spring onion greens for garnish. Add a little oil to the wok and briefly fry the garlic, ginger and chilli flakes. Add the pepper, paprika and spring onions and fry for 2 minutes. Then add the mushrooms and turn a few times. Add the peanuts and sauce. Stir and fry for a further 1 minute until everything is coated with the sauce. Serve and garnish with the spring rings.