Vegetable Casserole Recipe
This mixed vegetable casserole recipe is very versatile and is delicious with any combination of vegetables of your choice.
Serves 4
Ingredients for vegetable casserole recipe
4 tbsp vegetable oil
2 medium carrots sliced
1 zucchini sliced
4 baby corn on the cobs, halved lengthwise
4 ½ oz cauliflower flowerets
1 leek sliced
4 ½ oz water chestnuts, halved
8 oz tofu, diced
1 ¼ cups vegetable stock
2 tsp brown sugar
2 tsp dark soy sauce
2 tbsp dry sherry
1 tbsp cornstarch
2 tbsp water
1 tsp salt
1 tbsp chopped cilantro, to garnish
Direction how to prepare vegetable casserole recipe
Heat the oil in a preheated wok until it is almost smoking. Lower the heat slightly, add carrots, zucchini, corn cobs, cauliflower and leek to a wok and stir-fry for about 2-3 minutes.
Stir in the water chestnuts, tofu, stock, salt, sugar, soy sauce, sherry then bring to a boil. Reduce heat, cover and simmer for about 20 minutes.
Blend the cornstarch with water to form a smooth paste.
Stir the cornstarch mixture into a wok. Bring the sauce to a boil and cook, stirring constantly until it thickens and clears.
Transfer the casserole to a warm serving dish, sprinkle with chopped cilantro and serve immediately.
Cook’s tip:
If there is too much liquid remaining, boil vigorously for additional 1-2 minutes before adding the cornstarch to reduce it slightly.
I hope you like this vegetable casserole recipe
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