Mixed Meat Casserole

Chinese.wok's picture

Nov. 10, 2011


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
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



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.


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.


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

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 624Calories from Fat 270

 % Daily Value*

Total Fat 30 g46.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 998 mg41.58%

Total Carbohydrates 40 g13.3%

Dietary Fiber 2 g8%

Sugars 5 g

Protein 47 g94%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet