On 2026-09-04 I cooked some vaguely Asien inspired vegetables for lunch, and Charlotte liked it so much she asked for the recipe, so I wrote down what I did.
- one bag kale
- one can water chestnuts
- one can bamboo shoots
- 1 carrot
- a handful of snowpeas
- 1 box bean sprouts
- 1 box tofu
- 1 handful cashews
- sesame seeds
- garlic
- ginger paste
- chili oil
- butter
- soy sauce
- roasted garlic pepper
- mushoorm powder
- vegetable bullion
- curry powder
- cornstarch
Crush the garlic, cook it and the fresh ginger paste in a large frying pan or wok with a mix of butter and chili oil. Chop the tofu, and cook it in the butter-chili-garlic oil.
Chop the kale, add it to the pan with the tofu etc, and a bit of soy sauce.
Drain the liquid from the bamboo shhots and water chestnuts into a small pot, add the mushroom powder and bring it to a boil.
Meanwhile add the bamboo shoots, water chestnuts, thinly sliced carrots, and the peas to the kale etc, and stir well.
Add the mushrooms liquid to the pot with the veg, and the nuts and seed, and a dash of curry powder. Keep stiring the veg now and then while doing the next steps.
Heat a bit more water in the small pot, with a little more mushroom powder, and a tiny bit of vegtable bullion.
Put one tablespoon of cornstarch into a cup and add just enough cold water to make it possible to add to the boiling broth. Pour the now thickeing broth over the veg, stir well. Enjoy.
(There may have been some additional spices that I forgot, but I am certain of the ones I mentioned. I used multiple types of sesame seeds, black, yellow, and some that are coated with seaweed)