Ingredients
6 cabbage hearts, 6 cherry tomatoes, 3 okra pods, half a cup of celery stalks (cut into sections), 2 cups of water.
Seasonings
A small amount of minced garlic, 1/3 tablespoon sesame oil, 1 tablespoon vegetable oil, half a cup of tomato curry sauce, and cornstarch slurry as needed.
Instructions
1. Wash the ingredients, drain, and chop them separately; blanch the cabbage first, then set aside.
2. Heat oil in a wok, add minced garlic and stir-fry until fragrant, then add cabbage hearts, okra, and cherry tomatoes in order and stir-fry a few times, pour in the tomato curry sauce, bring to a boil then reduce to medium heat, thicken with a cornstarch slurry, and once it reaches a thick consistency, transfer to a plate and serve.