Chinese Cabbage Casserole Recipe

Ingredients :

450 g Chinese cabbage 2 cakes Fresh bean curd 100 g Carrots 3 tablespoons Oil 1 teaspoon Salt 1 teaspoon Sugar 2 tablespoons Light soy sauce 2 tablespoons Rice wine or dry sherry 1 teaspoon Sesame seed oil

Method : Separate the Chinese cabbage leaves, wash and cut them into small pieces. Cut each bean curd into about 12 pieces and fry them in a little oil until golden. Peel the carrots and cut them into diamond-shaped chunks. Heat the oil in a hot wok and stir-fry the cabbage with the salt and sugar for a minute or so. Transfer it to a Chinese clay pot or casserole and cover it with the bean curd, carrots, soy sauce and sherry. Put a lid on the pot and when it comes to the boil, reduce the heat and simmer for 15 minutes. Stir in the sesame oil. Add a little water if necessary and cook for a few more minutes. Serve hot.