Vegetable Ti Pan

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow or green
• 2 Sivri peppers, with or without seeds depending on the desired spiciness
• 2 m.-sized onion(s)
• 2 m.-sized carrot(s)
• ½ small leek(s), green side
• 4 mushrooms
• ½ pineapple
• 1 small eggplant(s)
• 1 bunch of celery or a piece of celery
• 1 bunch of parsley
• 20 g ginger root
• 1 chili pepper(s)
• 2 garlic cloves
• 0.3 liters of vegetable broth
• 1 tbsp tomato paste
• 1 tsp curry paste
• 1 tsp miso paste
• 2 tbsp vinegar, mild, e.g. apple cider vinegar
• 2 tbsp soy sauce
• 5 tbsp apple juice
• 1 tbsp muscovado sugar
• 2 tbsp peanut oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

delicious vegetables from the hot pan

You will need three cast iron Ti Pan serving pans and a four-burner gas stove. Wash and trim the vegetables, roughly chop the peppers and leeks. Quarter and separate the onions. Cut the pineapple into chunks. Slice the mushrooms, carrots, and eggplant. Cut the celery stalks into chunks and roughly chop the leaves and parsley. Finely dice the ginger, garlic, and chili. Set everything aside in bowls/plates. For the sauce, bring the vegetable stock to a boil, add the other ingredients, and mix well. Heat three Ti Pan pans (cast iron serving pans) on the gas stove at full power. Roast the eggplants in them without oil, turn them over, then add the pineapple and turn them over. At the same time, briefly fry the vegetables in a large pan or wok in hot oil, first adding the carrots, then the peppers, onions, celery stalks, leeks, and finally the mushrooms, turning them over well so nothing burns. Then add the chili, garlic, and ginger, sprinkle with sugar, mix, and deglaze with the sauce. Finally, add the chopped celery and parsley leaves, mix briefly, and spoon the contents of the pan onto the hot serving pans. Turn off the four gas burners while serving. Place the hot serving pans on wooden coasters with the side dishes. Serve with rice and Asian coleslaw. The recipe can be found here: https://www.chefkoch.de/rezepte/3964731607797318/Asiatischer-Krautsalat.html Tips: Ensure good ventilation; a lot of steam is generated when pouring the sauce into the hot pans, which reduces the sauce considerably and creates a wonderful roasted aroma. Two people are needed if ingredients, such as the eggplant and pineapple, are also being roasted in the pans while they are heating up. Start toasting in the pans about 2-3 minutes after you have started frying so that nothing burns. It is great to toast nuts in these 2-3 minutes and set them aside until serving. But don’t try to do too much at the beginning, as two ingredients in the pans at the same time is quite a challenge. We love this very low-fat and delicious dish; it can be made with almost any vegetable variety depending on the season. Of course, small pieces of fish or meat can also be cooked in the hot pans, and the sauce can be made in a variety of ways, from light to dark. Ti Pan dishes are always a big hit in my predominantly vegetarian family; guests are regularly enthusiastic and amazed at how much flavor pure vegetable dishes can have.