1) Reconstitute the finely chopped type veggie meat and the wheat gluten veggie meat slices in ample hot water. Squeeze off the water when soft, dip the finely chopped type veggie meat in a little soy sauce and Vegetas soup mix (not included in the ingredients above), cut the wheat gluten veggie meat into bite-sized pieces and dip them lightly in Vegetas soup mix (not included in the ingredients above) and a little katakuriko starch.

2) Chop the Chinese cabbage into rough pieces, chop the onion into half-circles, cut the long Japanese leeks diagonally, cut the carrot and eringi mushrooms into round slices and cut the bamboo shoots into rectangles. Reconstitute the dried shiitake mushrooms and the cloud ear mushrooms in water and cut them into easy-to-eat pieces. Chop the ginger root up finely.

3) Fry the veggie meat from 1) and the eringi mushrooms lightly in grape seed oil.

4) Place 2 tablespoons of sesame oil in a Chinese wok and fry the ginger (and garlic)
over a low flame until a nice fragrance is coming off, and then fry the vegetables from 2), starting from the harder ones.

5) When the oil is covering everything nicely, add 3), the sake and the Vegetas soup mix. Continue to steam-boil till the vegetables are nice and soft.

6) Pour in a little soy sauce here and there and after seasoning with a little salt and pepper, add katakuriko starch mixed into 2 tablespoons of water and mix in to thicken the sauce.