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Mixed Meat Casserole

Chinese.wok's picture
Ingredients
  Dried chinese mushrooms 5 Small, soaked
  Bean curd cakes 2
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Lettuce leaves/Chinese leaves 6 (A Few)
  Stock/Water 1⁄2 Pint (300 Milliliter)
  Meats char siu 1 Pound (450 Gram, Assorted Cooked, Roasted Crispy Pork, Roast Duck, Crispy-Skin Chicken Or White-Cut Chicken, Etc.)
  Shellfish 8 Ounce (225 Grams, Prawns, Scallopes Etc)
  Soft brown sugar 1 Teaspoon
  Oyster sauce 1 Tablespoon
  Rice wine 1 Tablespoon
  Fresh root ginger 5 Small
  Spring onions 2 , cut into short sections
Directions

GETTING READY
1. To prepare the mushrooms squeeze dry them, discard any hard stalks and thinly shred.
2. Cut each cake of bean-curd into 16 pieces.

MAKING
3. In a wok or deep-fryer heat the oil and fry the bean-curd pieces for 3-4 minutes until golden, remove and drain.
4. Line a casserole with the lettuce or Chinese, leaves, add about 3-4 tablespoons stock or water.
5. In the casserole, place the bean-curd and meat pieces add the mushrooms, shellfish, seasonings and the remaining stock.
6. Bring to the boil over a high heat, then reduce the heat and braise under cover for 10-15 minutes.

SERVING
7. Serve Mixed Meat Casserole hot with cooked drippings around.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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