Step 1

Chop your shallots and garlic finely. Slice eggplants and garlic sprouts in a 3-inch length, shred your banana blossoms and keep aside. Reserve some bok choy and garlic sprouts for serving later.

Step 2

Roast 3/4 cup peanuts and ground them into a fine powder.

Step 3

Fry your tofu and tempeh in some oil and keep them aside.

Step 4

Add some oil to a wok. Add shallots and fry until lightly brown. Then add minced garlic and saute until fragrant.

Step 5

Add eggplants and saute for 5-8 minutes until they are cooked. Halfway through, add banana blossoms.

Step 6

Once that's done, add garlic sprouts and saute for about 2 minutes. Remove the ingredients and keep them aside.

Step 7

To the same wok, add water, annatto powder and mix well. Add ground peanuts and peanut butter and combine well.

Step 8

Add vegan fish sauce, beef boullion cube and mix until combined. Mix rice flour in some water to create slurry and pour that in.

Step 9

Bring the mixture to boil as you keep stirring. It should become thicker.

Step 10

Add in your protein and vegetables back in. Lastly, add in your bok choy and mix until they become cooked (should take 1 minute).

Step 11

Mix in 2 tbsp vegan shrimp paste. Mix well and serve with blanched bok choy, stir fried garlic sprouts and a heaping spoon of vegan shrimp paste. Enjoy!