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1
Cut the beancurd into 2.5cm cubes.
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2
Next prepare all the vegetables.
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3
Separate the broccoli heads and break them into small florets.
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4
Peel and slice the broccoli stems.
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5
Cut the Chinese leaves or possibly cabbage into 2.5cm chunks.
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6
Slice the courgettes into rounds 0.5cm thick or possibly roll cut them.
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7
Thinly slice the pepper.
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8
Leave the mange tout whole but trim the ends.
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9
Heat the oil in a deep fat fryer or possibly large wok.
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10
When the oil is almost smoking deep fry the beancurd cubes in two batches.
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11
Drain each cooked batch on kitchen paper.
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12
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.
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13
Next add in the broccoli and stir in the Chinese leaves or possibly cabbage.
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14
Boil for 2 min.
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15
Then add in the courgettes and pepper and cook for another 2 min.
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16
Finally add in the mange tout and beancurd cubes.
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17
Cook for 1 minute more then stir in the fresh coriander and the dish is ready to serve.
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18
(The dish should be quite liquid.)
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19
To re heat bring to a simmer on a very low heat till all the vegetables are warm.
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20
Delicious with rice noodles or possibly even with fresh bread.
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21
This is my adaptation of a famous Buddhist dish.
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22
The original recipe calls for many obscure dry Chinese vegetables but my version uses vegetables that are readily available.
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23
I like to add in a little coriander that Buddhists don't eat.
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24
A deeply satisfying dish this casserole is suitable for both summer and winter.
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25
I prefer to cook it in a Chinese clay pot but you can use a small cast iron pot.
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26
Take care not to over cook the vegetables.
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27
The casserole can be made in advance and re heated slowly.
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28
Serves 4
