Chinese vegetable casserole
Ingredients
15
Steps
4
Serves
4
Cook Time
25-30 Min
Ingredients
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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.
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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.
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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.
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To serve, scatter the coriander over the top, and serve immediately.