Casserole of Vegetables Recipe

Ingredients :

2 tablespoons Wooden ears, dried 1 cake Bean curd (tofu) 100 g French beans or snow peas 100 g Cabbage or broccoli 100 g Baby corn or bamboo shoots 100 g Carrots 4 tablespoons Oil 1 teaspoon Salt 1 teaspoon Sugar 1 tablespoon Light soy sauce 1 teaspoon Cornflour mix with 1 tablespoon cold water

Method : Soak the Wooden Ears in water for 25 minutes, rinse them and discard the hard roots, if any. Cut the bean curd into about 12 small pieces and harden the pieces in a pot of lightly salted boiling water for 2-3 minutes. Remove and drain. Trim the French (green) beans or snow peas. Leave whole if small, cut in half if large. Cut the vegetables into thin slices or chunks. Heat about half of the oil in a flameproof casserole or saucepan. When hot, lightly brown the bean curd on both sides. Remove with a slotted spoon and set aside. Heat the remaining oil and stir-fry the rest of the vegetables for about 1.5 minutes. Add the bean curd pieces, salt, sugar and soy sauce and continue stirring to blend everything well. Cover, reduce the heat and simmer for 2-3 minutes. Mix the cornflour with water to make a smooth paste, pour it over the vegetables and stir. Increase the heat to high just long enough to thicken the gravy. Serve hot.