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Рецепт Buddhist Casserole
by Global Cookbook

Buddhist Casserole
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Ингредиенты

  • 225 gm fresh beancurd
  • 110 gm broccoli
  • 110 gm Chinese leaves or possibly white cabbage
  • 110 gm small courgettes
  • 110 gm red pepper (about 1) sliced
  • 110 gm mangetout washed and trimmed
  • 400 ml oil
  • 900 ml Chicken Stock
  • 2 Tbsp. light soy sauce
  • 3 Tbsp. hoisin sauce
  • 2 Tbsp. whole yellow bean sauce
  • 1 Tbsp. fresh coriander finely minced

Инструкции

  1. Cut the beancurd into 2.5cm cubes.
  2. Next prepare all the vegetables.
  3. Separate the broccoli heads and break them into small florets.
  4. Peel and slice the broccoli stems.
  5. Cut the Chinese leaves or possibly cabbage into 2.5cm chunks.
  6. Slice the courgettes into rounds 0.5cm thick or possibly roll cut them.
  7. Thinly slice the pepper.
  8. Leave the mange tout whole but trim the ends.
  9. Heat the oil in a deep fat fryer or possibly large wok.
  10. When the oil is almost smoking deep fry the beancurd cubes in two batches.
  11. Drain each cooked batch on kitchen paper.
  12. Put the chicken stock soy sauce hoisin sauce and whole yellow bean sauce into a large castiron enamel pot or possibly Chinese clay pot and bring it to the boil.
  13. Next add in the broccoli and stir in the Chinese leaves or possibly cabbage.
  14. Boil for 2 min.
  15. Then add in the courgettes and pepper and cook for another 2 min.
  16. Finally add in the mange tout and beancurd cubes.
  17. Cook for 1 minute more then stir in the fresh coriander and the dish is ready to serve. (The dish should be quite liquid.)
  18. To re heat bring to a simmer on a very low heat till all the vegetables are warm.
  19. Delicious with rice noodles or possibly even with fresh bread.
  20. This is my adaptation of a famous Buddhist dish. The original recipe calls for many obscure dry Chinese vegetables but my version uses vegetables that are readily available. I like to add in a little coriander that Buddhists don't eat. A deeply satisfying dish this casserole is suitable for both summer and winter. I prefer to cook it in a Chinese clay pot but you can use a small cast iron pot. Take care not to over cook the vegetables. The casserole can be made in advance and re heated slowly.
  21. Serves 4