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Add a photoServings: 4
Ingredients
- 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
Directions
- Cut the beancurd into 2.5cm cubes.
- Next prepare all the vegetables.
- Separate the broccoli heads and break them into small florets.
- Peel and slice the broccoli stems.
- Cut the Chinese leaves or possibly cabbage into 2.5cm chunks.
- Slice the courgettes into rounds 0.5cm thick or possibly roll cut them.
- Thinly slice the pepper.
- Leave the mange tout whole but trim the ends.
- Heat the oil in a deep fat fryer or possibly large wok.
- When the oil is almost smoking deep fry the beancurd cubes in two batches.
- Drain each cooked batch on kitchen paper.
- 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.
- Next add in the broccoli and stir in the Chinese leaves or possibly cabbage.
- Boil for 2 min.
- Then add in the courgettes and pepper and cook for another 2 min.
- Finally add in the mange tout and beancurd cubes.
- Cook for 1 minute more then stir in the fresh coriander and the dish is ready to serve. (The dish should be quite liquid.)
- To re heat bring to a simmer on a very low heat till all the vegetables are warm.
- Delicious with rice noodles or possibly even with fresh bread.
- 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.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 412g | |
| Recipe makes 4 servings | |
| Calories 888 | |
| Calories from Fat 826 | 93% |
| Total Fat 93.38g | 117% |
| Saturated Fat 7.06g | 28% |
| Trans Fat 2.37g | |
| Cholesterol 0mg | 0% |
| Sodium 1074mg | 45% |
| Potassium 408mg | 12% |
| Total Carbs 11.77g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.31g | 4% |
| Protein 4.51g | 7% |
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