Coconut Flavored Vegetarian Casserole
|Oil||30 Milliliter (2 Tablespoon)|
|Garlic||1 Clove (5 gm), chopped|
|Ginger slice||2 , shredded|
|Carrot||250 Milliliter (1 Cup)|
|Fresh mushroom||250 Milliliter (1 Cup, Medium Size)|
|Diced zucchini||125 Milliliter (1/2 Cup)|
|Cauliflower flowerets||250 Milliliter (1 Cup)|
|Sliced bamboo shoots||125 Milliliter (1/2 Cup)|
|Sliced water chestnuts||125 Milliliter (1/2 Cup)|
|Coconut milk||125 Milliliter (1/2 Cup)|
|Evaporated milk||160 Milliliter (2/3 Cup)|
|Soup stock||60 Milliliter (1/4 Cup)|
|Turmeric||15 Milliliter (1 Tablespoon)|
|White pepper||1 Pinch|
|Cornstarch solution||30 Milliliter (2 Tablespoon)|
1. Heat oil in wok over high heat; add garlic and ginger and stir for 15 seconds. Add carrot. Cover and cook for 1 minute. Add remaining vegetables and continue stirring for another 1 1/2 minutes. Transfer vegetables to a casserole dish.
2. In a separate saucepan combine all coconut sauce ingredients except cornstarch, and bring mixture to a boil. Thicken with the cornstarch solution and pour over vegetables.
3. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes.