Ken Hom’s Buddhist Casserole
The lovely friend of Enjoy-it, Ken Hom, shares his secret to creating a stunning Buddisht Casserole.
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Cooking tools:
- Wok
- Deep fryer
- Dutch oven
- Clay pot
- Kitchen scale
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
- Paper towel
- Stove
- Spoon
- Kitchen timer
Ingredients
- 225g (8 oz) fresh bean curd
- 100g (4 oz) broccoli
- 100g (4 oz) Chinese leaves or white cabbage
- 10g (4 oz) small courgettes
- 100g (4 oz) red pepper (about 1) sliced
- 100g (4 oz) mangetout, washed and trimmed
- 450ml (15 fl oz) groundnut or vegetable oil
- 600ml (1 pint) chicken stock or water
- 2 tablespoons light soy sauce
- 3 tablespoons hoisin sauce
- 2 tablespoons whole yellow bean sauce
- 1 tablespoon finely chopped fresh coriander
- Salt
- black pepper
- 1 tablespoon sesame oil
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