Claypot vegetables

Claypot vegetables

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From
South East Asian Food

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
1 brown onion, quartered
2 garlic cloves, smashed only
1.5cm piece ginger, smashed only
1 red capsicum, cut into 2.5 cm squares
1 medium-sized carrot, cut into 5 cm strips
1 zucchini, cut into 5 cm strips
a few longbeans or stringless beans, cut into 5 cm lengths
1 plant chinese white cabbage
or wedge european cabbage, cut into 2.5 cm lengths or cubes
1 tomato, quartered, (optional)
2 tablespoons oyster sauce
dash sesame oil
2 tablespoons light soya sauce
2 tablespoons water
2 chinese dried mushrooms, soaked until soft, left whole but with hard stems removed
2 cakes fried beancurd, cut into cubes
chinese celery, cut into 2.5 cm lengths
freshly ground white pepper

Method

  1. Place a Chinese claypot containing the oil on a gas or electric hotplate and allow the oil to heat. Put in the onion, garlic and ginger and stir-fry. Add all the other vegetables and stir-fry for about 2 minutes. Mix together the oyster sauce, sesame oil and light soya sauce and add to the pot. Wash out the mixing bowl with about 2 tablespoons water and add together with the Chinese mushrooms and the beancurd. Stir to mix, put on the lid and leave to cook for 5 minutes. At the end of that time stir, replace the lid and cook for 15 minutes more. Finally remove the lid, stir in the Chinese celery, add a sprinkling of white pepper and serve in the pot.
Tags:
SBS
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