In my kitchen: Vegan in Peanut Sauce with Vegetables and mysteries of Umami

Where is my kitchen was mentioned in the first text of this series.

On the heated truffle oil goes the previously soaked and drained soy meat (TSP). CAUTION! It splatters a lot. I have a weakness for truffle oils, but almost any good liquid oil or olive oil will work.
It’s important to add what we’re frying to the pan gradually so as not to reduce the temperature of the oil or olive oil too much. And it needs to be high. This way, we’ll achieve a crispy, fried crust and a juicy, flavorful interior.
If the oil temperature is too low, the product will soak up the oil and cook rather than fry.
Once the soy meat is fried, balsamic cream is added. Again, similar to truffle oil. Any good, flavored vinegar, such as apple (I have my own production and boast about it on every occasion, it stood for 3 months, and the aroma is mind-blowing) and sugar. Or some syrup. Onion, elderberry, dandelion, fruit — it’s important that the sugar is in the form of sucrose, fructose, and glucose, i.e., regular table sugar (preferably Dark Muscovado, as it has much more flavor than just sweetness), agave syrup, maple syrup, date syrup, rice syrup… Stevia, xylitol, and other sweeteners should not be used. Because then, the MAGIC won’t happen.