1. In a frying-pan, heat 1 tbsp vegetable oil and fry all the ingredient A until wilted.
2. Add the ingredient B to season. Let it cool to room temperature.
3. Transfer the mixture and sesame oil to a food processor and process until smooth. Spread the mixture on a baking tray lined with parchment paper. Bake at 105 to 110 C degrees until it's dry and crispy (about 3 hours). Stir from time to time.
4. Let it cool to room temperature, transfer into a food processor and pulse until it becomes fine crumbs.
Store the stock powder in an airtight glass jar in the fridge.