Sunday, June 22, 2008

Chinese Vegetable Casserole

Chinese Vegetable Casserole
serves 4

4 tablespoons vegetable oil
2 carrots, sliced
1 courgette, sliced
4 baby sweetcorn, halved lengthways
100g/4oz cauliflower florets
1 leek, sliced
100g/4oz water chestnuts, halved
225g/8oz firm tofu, diced
300ml/10fl oz vegetable stock
1 teaspoon salt
2 teaspoons soft dark brown sugar
such as muscovado
2 teaspoons light soy sauce
2 tablespoons dry sherry
1 tablespoon cornflour
1 tablespoon chopped fresh
coriander leaves, to garnish

• Heat the oil in a preheated wok until it is almost smoking. Reduce the heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and leek. Stir-fry for 2–3 minutes.
• Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce and sherry, and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
• Blend the cornflour with 2 tablespoons water to form a smooth paste. Stir the paste into the wok, bring the sauce to the boil and cook, stirring constantly, until it thickens and turns glossy.
• To serve, scatter the coriander over the top, and serve immediately.

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