Ingredients:
Oriental seasoning:
- two little dried chilli peppers with seeds
- 1 tsp color peppercorns
- 1 cinnamon stick
- 1 tsp garlic flakes
- 6 cardamon seeds
- 1 tsp dried lemon grass
- 1/2 tsp fenugreek seeds
- 1 tsp coriander seeds
- 2 tsp dried coriander leaves (cilantro)
- 5 kaffir lime leaves
- 1/2 tsp ground ginger
- 1/3 tsp ground curcuma
Oriental vege sauce:
- 10g extra virgin coconut oil
- 20g sesame seeds oil
- 1cm piece of ginger
- 1 garlic clove
- 100g leek (white part)
- a hahdflul of mun mushrooms
- 800g cauliflower florets
- 100g green string bean (frozen is OK)
- red pepper
- 150g stir-fry sprouts (chickpeas, lentil, mung beans)
- 250g champignon mushrooms
- 400g full fat coconut milk (1 tin)
- 400g filtered water
- 200g filtered water + 40g potato starch
Additional:
- 300g sushi rice
- 1 tbsp olive oil
- water
Instructions:
- Prepare a seasoning. Roast spices on a frying pan untill beatiful smell occurs. Place them in a grinder or a blender and crush them about 1 minute with high speed.
- Cook rice according to package directions.
- Grate ginger and garlic finely, cut leek in rings, divide cauliflower into florets, soak for a while mun mushrooms in a hot water, cut red pepper in stripes and champignons in quarters.
- Set a large WOK (frying vessel) on a hot-plate on a high heat with oils. Wait until oil melts and quickly add ginger and garlic. Next add leek and drained mun mushrooms. Later cauliflower , champignons, green string beans red pepper. Reduce the heat to medium and fry for a moment but be careful of not burning the oil.
- Pour vegetables in a pan with 400g coconut milk and 400g water. Mix 200g cold water and 40g potato starch in a tin and stir with fork. Add to your pan to thicken your sauce and stir with wooden spoon for few minutes until jelly forms.
- Serve hot with rice.
Enjoy your meal!