Chinese vegetable casserole

Ingredients

15

Steps

4

Serves

4

Cook Time

25-30 Min

Ingredients

  • 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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