Cut off the stems of the eggplants, and cut each eggplant into 6 pieces lengthwise. Cut each asparagus in half.
Heat the deep-frying oil to 150°C to 160°C and fry the vegetables briefly. (Put the eggplants in heated oil for 2 minutes and the asparaguses for 1 minute. Take them out of the oil at the same time and drain the oil.)
Crush the garlic. Roughly mince the Japanese leek.
Heat the sesame oil and garlic in a frying pan over medium heat and stir-fry. Add the Japanese leek when the garlic becomes aromatic and lightly stir-fry. Add [2] and stir-fry for another minute.
Sprinkle the curry powder in and stir-fry until it blends into the mixture.
Add salt and the specified amount of hot water and stir-fry until the liquid boils off. Add soy sauce from the rim of the frying pan and stir-fry lightly.
