A: 1 bag Vegeta Soup Mix (with the powder removed from the bag), 1/2 cup katakuri starch

B: 1 litre water, 1 bag Vegeta Soup Mix, 10 twists of the World Salt mill, a little pepper

2) Coarse-cut the peppers and paprika, finely slice the garlic and ginger, cut the Chinese chives to about 4cm lengths.

3) Place the ingredients from B in a pot and boil to make the stock.

4) Pour ample oil made from half-half grape seed oil and sesame oil into a pot, fry the garlic and ginger in it, and when this is giving off a nice fragrance add the veggie meat from 1) and continue to fry. When the heat has nicely passed through the veggie meat, add the peppers and paprika and fry well.

5) Pour the stock from 3) into 4) and boil. Add the Chinese chives and boil everything together on a medium flame while mixing.

6) When the whole mixture begins to thicken, add the peanuts and turn off the heat.