This luscious Chinese style vegetable casserole has a rich and zesty taste. That is really appealing to all those veggie lovers. It’s a really healthy casserole that has a whole assortment of tasty flavors.

Ingredients

• 4 tablespoons vegetable oil
• 2 carrots (sliced)
• 1 courgette (sliced)
• 4 baby sweetcorn (halved length ways)
• 4oz cauliflower florets
• 1 leek (sliced)
• 4oz water chestnuts (halved)
• 8oz firm tofu (diced)
• 10fl oz vegetable stock
• 1 teaspoon salt
• 2 teaspoons soft dark brown sugar (such as muscovado)
• 2 teaspoons light soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon cornflour
• 1 tablespoon chopped fresh coriander leaves (to garnish)

Preparation

Start by heating the oil in a preheated wok, until it is almost smoking. Reduce the heat slightly, and add the carrots, courgette, sweetcorn, cauliflower and leek. Stir-fry for 2–3 minutes. Then stir in the water chestnuts, tofu, vegetable stock, salt, sugar, soy sauce and sherry, and bring the mixture to a boil.

Now reduce the heat, cover and simmer for 20 minutes. Then blend the cornflour with two tablespoons water to form a smooth paste. Stir the paste into the wok, bring the sauce to a boil and cook, stirring constantly, until it thickens and turns glossy. To serve, scatter the coriander over the top, and serve immediately.

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• Homemade Peach Cobbler
• Cauliflower and Walnut Soup
• Chocolate Ice Cream Sandwiches