In the Kitchen - Veggie Satay

And we're going to be making, well, it's an Asian dish.

It's going to be vegetables.

We've got carrot and we've got mushroom.

And I've also got some soy chunks for a bit of texture and taste.

Now, these soy chunks, they come dried.

And they're really useful because they keep in the larder for ages and ages.

and you just need to put them in water when you want to use them.

So that's dead easy.

What I did this morning is I got some chicken stock and put a little bit of soy sauce in with the chicken stock, and then I've been soaking those in that mixture for the morning, and they've taken on all that flavor, and they should be lovely.

So I'm gonna put some onion in as well, and also garlic and ginger.

So what we'll do is we'll start off just prepping by doing a little bit of chopping.

Let me just clean my knife.

Oh my goodness.

I got put away in the dishwasher by accident by a clean knife.

Now, I'm not quite sure if it's gonna be a stir-fry or a soup, but it's gonna be noodle-based.

So I'm not quite sure what dish I'm gonna do it in.

I think I'm gonna do it in the deep pan dish with the lid, which is what I do most of my things in.

And I start off just by chopping the onion.

So I'm gonna keep these quite chunky today, because I don't want them, I think I want them to be part of the dish.

So I'm gonna halve the onion and then just cut them twice.

So I've got nice big chunky bits of onion in there.

And get the other one.

Just peel the paper off the outside of the onion and the next one.

And then the same again.

Two cuts.

And we're going to be making, well, it's an Asian dish.

It's going to be vegetables.

We've got carrot and we've got mushroom.

And I've also got some soy chunks for a bit of texture and taste.

Now, these soy chunks, they come dried.

And they're really useful because they keep in the larder for ages and ages.

and you just need to put them in water when you want to use them.

So that's dead easy.

What I did this morning is I got some chicken stock and put a little bit of soy sauce in with the chicken stock, and then I've been soaking those in that mixture for the morning, and they've taken on all that flavor, and they should be lovely.

So I'm gonna put some onion in as well, and also garlic and ginger.

So what we'll do is we'll start off just prepping by doing a little bit of chopping.

Let me just clean my knife.

Oh my goodness.

I got put away in the dishwasher by accident by a clean knife.

Now, I'm not quite sure if it's gonna be a stir-fry or a soup, but it's gonna be noodle-based.

So I'm not quite sure what dish I'm gonna do it in.

I think I'm gonna do it in the deep pan dish with the lid, which is what I do most of my things in.

And I start off just by chopping the onion.

So I'm gonna keep these quite chunky today, because I don't want them, I think I want them to be part of the dish.

So I'm gonna halve the onion and then just cut them twice.

So I've got nice big chunky bits of onion in there.

And get the other one.

Just peel the paper off the outside of the onion and the next one.

And then the same again.

Two cuts.