Asian – aromatic curry vegetables

Ingredients for 3 servings:

• 1 cup rice
• 2 cup(s) water, including 1/3 soy sauce
• 1 eggplant(s)
• 1 pack of vegetables (Asian wok), frozen, 480 g
• 1 jar bamboo shoot(s)
• 1 tbsp sauce (stir-fry)
• 1 tbsp curry powder
• Tandoori Masala
• Ginger powder
• cumin
• Spice mix (Chinese spice)
• ½ tbsp turmeric
• 1 tbsp sauce (teriyaki)
• 2 tbsp sauce (sweet and sour)
• some chili sauce, sweet

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Own creation, with special rice

Wash the rice. Bring the water and soy sauce to a boil and cook the rice as usual. Thaw the frozen vegetables in a hot pan over high heat, adding the stir-fry sauce. Stir occasionally. Halve and quarter the eggplant, and cut into short sticks. Drain the bamboo shoots and fry them in the pan. Then stir in the eggplant and simmer. Season with the curry and stir to combine. Season generously with the remaining spices and turmeric, stir, deglaze with the sauces, and serve with the rice.