1 4oz pack tvp chunks or slices
2 cups stock
1 tablespoon oil
1 1/2 tablespoons bean sauce
1/2 an onion
1 heaping tablespoon yellow curry paste
1 small pumpkin
3 stalks celery, roll cut into chunks
2 medium potatoes, cut into chunks
1 19oz can bamboo shoots, cut into bite size pieces if large
4 cloves garlic, crushed
3 14oz cans coconut milk
3 tablespoons soy sauce
salt and cayenne to taste
juice from about 2 *sour oranges(or use equal parts lime and orange juice as a substitute)
bring the stock to a boil and add the tvp to rehydrate it. let it sit and cool.
meanwhile peel, scrape out the seeds and pith of the pumpkin .cut the pumpkin into chunks.
heat the oil on medium high in a large pot and fry the onion, bean sauce, and curry paste for a minute or till fragrant while stirring. add 1 can of coconut milk and reduce heat to medium low. let the mixture come to a simmer and cook till an oily film forms on top. then add the potatoes, pumpkin, celery, bamboo shoots, garlic, stock, soy sauce, and the rest of the coconut milk. bring to a light boil than reduce to a simmer. cook it all till the potatoes and pumpkin are soft.
add salt to taste turn off the heat and then squeeze in the orange juice to taste. serve with cayenne or add to taste.
*sour oranges are what people also call ornamental oranges. they grow all over phoenix and are usually wasted. their juice is so good that they are actually exported from the valley. they have a fragrant bumpy rind and less juice than most citrus. the juice is tart like a lemon or lime but with an orange flavor. do try using some if they grow in your area.