Tomato-Bean Sauce

Heat vegetable oil in a large saucepan over medium heat. Add the finely chopped onion and minced garlic, stirring frequently until the onion becomes translucent, about 2–3 minutes.

Add the thinly sliced carrot, celery, and green bell pepper to the pan. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.

Pour in the tomato sauce and add the 4 slices of fresh ginger. Stir well to combine.

Drain the liquid from the can of yellow soybeans into the pan, then add the soybeans themselves. Sprinkle in the dried basil and stir to distribute evenly.

Bring the sauce to a gentle simmer over medium heat. Reduce heat to medium-low and simmer uncovered for 15–18 minutes, stirring occasionally, until the flavors meld and the sauce thickens slightly.

Remove the ginger slices using a slotted spoon and discard. Taste the sauce and adjust seasoning if needed.

Stir in the fresh flat-leaf parsley just before serving. Serve warm over pasta, rice, or with crusty bread.