From Sandi's Recipe File - Claypot Cooked Asian Veggies

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"Claypot Cooked Asian Veggies"

Recipe Source:
Fall/Winter 2005 Issue
Appeal

Serving Size: Makes 4 - 6 servings

Amount Ingredient

2 tablespoons vegetable oil

12 dried Chinese mushrooms, soaked in hot water until soft, drained, cut into 1/4" slices

2 cloves garlic, minced

1 tablespoon finely chopped fresh ginger

1 medium onion, cut in half, sliced into 1/4" thick half moons

4 cups mixed fresh vegetables such as Japanese pumpkin, cauliflower, daikon, Asian eggplant, baby corn, all cut into 1" cubes

1/4 cup water chestnuts

1/2 teaspoon Chinese five spice powder

1 teaspoon Chinese chili and garlic paste or black bean paste

2 tablespoons brown sugar

1 cup chicken or vegetable broth

1 tablespoon light soy sauce

2 tablespoons oyster sauce

1 bunch baby choy sum or bok choy, quartered lengthwise

12 - 16 snow or snap peas

Preparation Instructions:

Soak a Chinese claypot in water for about an hour before using. Or use a casserole dish with a lid (no soaking needed). Preheat oven to 400 degrees. Mix all ingredients together except for the bok choy and snow peas and place inside the pot or casserole. Cover with the lid, and if using a claypot, place it inside a large deep baking dish filled with enough water to reach halfway up the pot. A regular casserole dish can go directly onto the oven rack. Bake for 45 minutes. Remove from oven and mix in choy sum or bok choy and snow peas. Cover and return to oven for another 15 minutes or until the bok choy and snow peas are tender crisp. Serve with steamed rice. Serves 4 - 6.
Per serving: 202 calories; 8 g protein; 34.5 g carbohydrates; 7.6 g fibre; 4.9 g fat.

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