B: Seasoning sauce: 4 tablespoons soy sauce, 2 teaspoons genmai miso, 1 sachet Vegeta soup powder (with the powder removed from the sachet), 1/2 cup water, 1 piece ginger root, 1 garlic segment, pepper

2) Grate the ginger and the garlic, and mix all the seasoning sauce ingredients together.

3) Chop the green peppers into thin strips.

4) Give the softened veggie meat a good wringing and then steep it in the seasoning sauce 2) for at least 10 minutes. (If there is some of this sauce left over, it's very good for frying rice or frying up some vegetables!)

5) Lightly squeeze 4) (do not throw away the sauce you squeezed out*), coat in katakuriko, fry in a frying pan (heat grape seed oil and sesame oil together, then stir it around as you fry so the whole thing is thoroughly cooked), then tip it out into a bowl. Then fry the green peppers in the same frying pan.

6) When you've fried the green peppers quickly on a strong flame, tip the fried veggie meat back from the bowl into the frying pan with the green peppers, add the sauce you squeezed out earlier*, make sure the flavour goes evenly around as you fry. Stop and serve when nicely cooked!

The more I eat it the more I am surprised you can make such a tasty Chinese dish with just these simple ingredients – I even served it up twice in a row!

Ms B:My husband and children, who really like meat, shouted "Delicious, delicious" when I gave them this qing jiao rou si!