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.