Felt like having vegetable curry, went to look for Action One A1 vegetable curry, guess which brand I found this time at another Asian groceries: Tean’s Gourmet Vegetarian Curry Paste. Got to try it; if not, I don’t know what it will taste like. Making a small pot. I don’t like to waste food if it didn’t turn out spicy enough for me. One thing, curry must be spicy; if not, then it’s not curry to me.
I follow the method on the packet; I admit that Tean’s Gourmet Vegetarian Curry Paste, is not for me. At least I tried it. I gave it to a friend who can’t take too spicy curry but like to eat curry. It’s a bonus to my friend as she said she was trying to find curry that is not too spicy. In exchange, my bonus are 1 green small zucchini, and 1 bunch of kai lan (Chinese broccoli) to go with my sliced pork which I bought along with Tean’s Gourmet Vegetarian Curry Paste.
My leftover steamed minced and egg with garlic oil, vegetable curry, sliced pork and vegetables with rice is comforting and yummy, however the curry is not spicy for me. Steamed minced and egg with garlic oil recipe link below. Let’s cook!!!
Ingredients
Tean’s Gourmet Vegetarian Curry
2 carrots, cut into bite size
1 long eggplants, cut into bite size
6 okras (ladies fingers), trim end stems
6 green beans, cut into bite size
1 small canned pineapple pieces, reserved juice
1 packet about 200 g Tean’s Gourmet Vegetarian Curry Paste
100 ml coconut milk
500 ml water
Pork ingredients
250 g sliced pork
1 1/2” fresh ginger diced
1 shallot, minced
1 Tbs minced garlic
oil
salt
pepper
Pork marinade
2 Tsp cornflour
1 1/2 Tsp light soy sauce
2 Tbs oyster sauce
1 Tsp ginger powder
1 Tsp sesame oil
1 Tsp chicken stock powder
4 Tbs water
Vegetables
1 small green zucchini
1 bunch kai lan, removed stems, cut into bite size
1 Tbs minced garlic
1/2 Tbs minced ginger
2 Tsp Shao Xing Chinese cooking wine
1 Tsp sesame oil (OPT)
oil
salt
pepper
Method
Mix 1 packet of Tean’s Gourmet Vegetarian Curry Paste into 500ml of water. Bring to a boil for 3 minutes. Add in carrots, eggplants, okra, and green beans. Cook for another 5 minutes. Then add in 100ml of coconut milk, stir well, and bring to a boil for 2 minutes. Just before serving, add in pineapple pieces and juice. Give a stir or two. Let it sit for about 1 hour to absorb the curry flavour onto the vegetables and pineapple pieces.
Sliced pork and vegetables
Marinade pork and cook
In a large bowl mix the marinade for pork until well combined. Add sliced pork, tossing it in the marinade to make sure they are all covered. Let stand at room temperature for about 10-15 minutes.
Heat wok on medium high heat and add 1 Tbs oil. When the oil is hot, add 1 Tbs garlic and fry until fragrant. Then add shallot and ginger. Stir fry for 1 minute, until it softens. Add the marinated pork and let brown briefly. Then add marinade and season with some salt and pepper, cook until pork is cooked about 8-10 minutes. Transfer pork back to the marinade bowl and set aside.
Cook vegetables
Remove the tough ends from the zucchini. Halve it lengthwise, then cut into 3 parts. Now cut into matchstick. Transfer the zucchini to a large bowl and add 1 teaspoon salt. Mix well and set aside for 10 minutes. Once done, drain and discard the water from the bowl. Rinse the zucchini with cold tap water to remove the salt. Drain again and gently squeeze excess water from the zucchini.
Slice off the tough ends, and cut kailan in halves, lengthwise. Wash thoroughly in a few changes of water to remove soil particles and grit. Using the same wok, I didn’t bother to wash the wok. Heat wok on medium high heat and add 2 Tbs oil. When the oil is hot, add in the minced garlic, and minced ginger and stir continuously until fragrant.
Add in kai lan all at once and stir fry vigorously for 1 minute, or until stems and leaves just start to soften and turn limp. Next add in zucchini. Cook until the zucchini has softened, but is still a bit crisp, 1-2 minutes. Turn heat low and stir in the cooked sliced pork. Toss to mixed well with vegetables and to warmed up cooked sliced pork 3-5 minutes. Just before last 2 minutes warmed up, add Shao Xing Chinese cooking wine and sesame oil.
Transfer to a serving plate. Serve with curry, steamed minced and egg with garlic oil, and rice. Enjoy!!!!
Steamed minced pork and egg with garlic oil recipe:
https://helenscchin.com/2025/02/07/steamed-minced-pork-and-egg-with-garlic-oil/
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