This recipe offers some variety on more conventional vegan/vegetarian recipes and can be created with primarily harvested root vegetables from the garden if they are in season at the time of cooking.
It's not as hard as the recipe looks from first glance, give it a go!
Quantities serve approximately 6 people (one plate per person)
Ingredients:
Sauce
100ml Sunflower Oil
~100ml Teriyaki marinade (less for Teriyaki sauce -it's stronger)
7-9 cloves of garlic, skins removed
3 medium-large ginger thumbs, peeled
2 tins of kidney beans (drain the bean brine, maybe save it for another recipe)
5g chili flakes
2tsp Vegetable stock (Gemüsebruhe)
1tbsp Lemon juice
1tsp honey
20ml pickled cucumber juice (any pickle juice should be ok)
2 tsp sugar
Salt and Pepper
Pickled Cucumbers
Rice
250ml water (to taste)
1Kg rice
100g Butter/Plant Fat
1 onion
Stir Fry
Equipment:
1 small saucepan in which to prepare vegetable sauce
1 large wok (as large as possible!!)
1 large pot (this will hold rice, should be one of the largest pots in the house)
Food processor (hand mixer or stationary, either is fine)
Dessert spoons for sampling sauce
Method:
Add the garlic, ginger and sugar to the small saucepan. Add the the contents of the kidney bean tins, making sure there is no brine being added
With care, take the hand food processor to the contents of the small saucepan and watch for splatter. If you prefer to use a stationary processor at this point do so and simply transfer the contents back to the small saucepan when finished blending. The consistency should be thick enough that you feel light resistance when stirring with a spoon
As you blend start to add the water and Teriyaki sauce/marinade. Give the sauce a taste and see if you have a good harmony of flavour between the garlic, ginger and Terikyaki sauce. Once you do, add the pickle juice and stir the mixture with a spoon
Add Salt and Pepper to sauce to taste (if desired)
Fill your large saucepan with 2L water, add the chopped onion, 2 cloves garlic, butter and some salt then bring everything to the boil
Add the rice to the boiling water and let cook for ~15mins
Heat the large wok and add 50ml oil. Add the Carrots, Cauliflower & Leek and fry it on as high a heat as possible, with someone constantly turning the vegetables in order to coat them in oil and cook evenly.
N.B: The cooking vegetables should constantly emit a very soft sizzling/frying sound but there should not be any smoke coming from the frying (or it is burning). A lot of oil is needed to get this process going and does not make it taste oily, so don't be shy!
Once fried for ~10mins (or more importantly until the cauliflower looks golden brown and the carrots look floppy and soft) turn the wok down to a low heat and add the sauce from the small saucepan. Make sure to keep stirring the vegetables around to allow the sauce to integrate nicely. Keep stirring on a medium hear for another 2-3 mins.
Drain the rice and serve everything. If you would like to you can also serve pickled cucumbers with the dish for a bit of a sour kick addition to the flavour!