Это предварительный просмотр рецепта "Oven Baked Curry Gluten".

Рецепт Oven Baked Curry Gluten
by Global Cookbook

Oven Baked Curry Gluten
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 3 Tbsp. unsalted butter
  • 3 Tbsp. all-purpose flour
  • 2 sm taro roots peeled, and
  •     cut into 1/4" slices
  • 3 x baby bok choy cut into quarters
  • 5 x fresh shiitake mushrooms sliced
  • 5 x button mushrooms sliced
  • 1/3 c. sliced bamboo shoots
  • 1/3 c. fresh gluten thinly sliced
  • 2 Tbsp. unsalted butter
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 2 tsp vegetarian oyster-flavoured sauce
  • 1 Tbsp. sugar
  • 2 tsp curry pwdr
  • 1 1/2 tsp salt
  • 1 tsp cumin
  • 1 c. water
  • 1/4 c. heavy cream
  • 1/4 c. coconut lowfat milk

Инструкции

  1. Preheat oven to 350 degrees.
  2. Make the roux: In a small frying pan, heat the butter over medium heat. Sprinkle the flour into the butter and stir to create a thick paste. Cook, stirring till flour is no longer raw but the roux has not changed in color, about 1 minute. Remove from heat, transfer into a small bowl and cold.
  3. For the Dish: Preheat oven to 350 degrees.
  4. Bring a 2-qt saucepan of water to a boil; add in the taro and cook till tender, about 10 min. Drain, rinse with cool water and drain again. Set aside.
  5. In an oven-safe dish, arrange the taro, bok choy, both mushrooms, bamboo shoots and gluten in overlapping layers. Set aside while making the sauce.
  6. Prepare the Sauce: Place a wok over high heat till warm. Add in the butter; when melted, add in the ginger and garlic; cook, stirring till fragrant, about 15 seconds. Add in the vegetarian oyster-flavored sauce, sugar, curry pwdr, salt and cumin, mix well. Pour the water, heavy cream and coconut lowfat milk into the wok; stir to incorporate the spices into the liquid.
  7. While the sauce is boiling add in the roux, stirring rapidly to prevent scorching. Remove from heat when sauce has thickened slightly, about 45 seconds to 1 minute. Pour onto arranged vegetables.
  8. Cover the vegetables with aluminum foil and bake in the oven for 10 min. Remove the foil and bake till the top is golden and the vegetables are tender, about 6 to 8 min. Serve warm.
  9. This recipe yields 4 servings.