Asian-style mushroom and soy sauce

Ingredients for 2 servings:

• ½ kiwi(s)
• ½ apple
• 2 garlic cloves
• 1 tsp, heaped celeriac
• 1 handful of mixed herbs, of your choice
• 2 tbsp sesame oil
• 2 tbsp corn syrup
• 1 tbsp, heaped mustard, medium hot
• n. B. herbal salt
• 250 g meat of your choice or tofu
• 1 medium-sized bell pepper(s)
• 1 bowl of mushrooms, brown
• 1 large onion(s)
• 3 m.-sized carrot(s)
• n. B. Sunflower oil or rapeseed oil for frying, approx. 3 shots
• 3 tbsp cane sugar
• 1 pinch(s) pepper, ground
• 1 pack of beef paste
• 50 ml soy sauce
• 2 bay leaves
• 2 cup(s) of water, approx. 150 – 200 ml each

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

Scoop out the kiwi. Peel the apple and garlic clove, peel the celeriac or remove it from the freezer. Then dice everything and puree. Finely chop the fresh herbs (e.g., coriander, basil, lemongrass, thyme or parsley, oregano, rosemary) and mix with sesame oil, corn syrup, mustard, 1 level tablespoon of herb salt, and the pureed mixture to make a marinade. Cut the meat or tofu into strips or cubes and marinate for a few hours. Deseed and puree the bell pepper. Wash and slice the mushrooms (thick strips). Slice the carrots into strips (e.g., with a peeler). Heat a pan with sunflower or rapeseed oil and the cane sugar. Fry the meat or tofu in the marinade until everything is light brown. Then add the vegetables, pepper, and 1 level teaspoon of herb salt. Sauté until the mushrooms form a liquid. Skim off the liquid and set aside. Continue sautéing the mushrooms until they have golden edges. Add the pureed bell peppers, beef paste, the reserved mushroom liquid, soy sauce, bay leaves, and the water. Simmer for 40 minutes. Season with herb salt to taste or dilute with water. Rice, croquettes, or potatoes are suitable as a side dish. Tips: Optionally, add a dash of mead. The herb salt can be replaced with salt, grated thyme, parsley, basil, dill, a little marjoram, or rosemary.