Using Herbs and Spices


Asian Home Recipe

Casserole of Mixed Vegetables Recipe

Ingredients :

2 tablespoons

1 cake

100 g

100 g

100 g

100 g

4 tablespoons

1 teaspoon

1 teaspoon

1 tablespoon

1 teaspoon

Wooden Ears, dried

Bean curd (tofu)

French beans or snow peas

Cabbage or broccoli

Baby corn or bamboo shoots

Carrots

Oil

Salt

Sugar

Light soy sauce

Cornflour mix with 1 tablespoon cold water

Method :
  • Soak the Wooden Ears in water for 25 minutes, rinse them and discard the hard roots, if any.

  • Cut the bean curd into about 12 small pieces and harden the pieces in a pot of lightly salted boiling water for 2-3 minutes.

  • Remove and drain.

  • Trim the French (green) beans or snow peas.

  • Leave whole if small, cut in half if large.

  • Cut the vegetables into thin slices or chunks.

  • Heat about half of the oil in a flameproof casserole or saucepan.

  • When hot, lightly brown the bean curd on both sides.

  • Remove with a slotted spoon and set aside.

  • Heat the remaining oil and stir-fry the rest of the vegetables for about 1 1/2 minutes.

  • Add the bean curd pieces, salt, sugar and soy sauce and continue stirring to blend everything well.

  • Cover, reduce the heat and simmer for 2-3 minutes.

  • Mix the cornflour with water to make a smooth paste, pour it over the vegetables and stir.

  • Increase the heat to high just long enough to thicken the gravy.

  • Serve hot.

 

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