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Shanghai Casserole


Course : Casseroles
Serves: 12
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Ingredients:


3/4 cup peanut oil

4 1/2 cups broccoli flowerets

4 1/2 cups bamboo shoots -- drained

4 1/2 cups carrots -- thinly sliced

24 medium dried black winter mushrooms -- soaked

1 1/2 pounds tofu -- in bite size pieces

2 tablespoons sea salt

1 tablespoon brown sugar

3 tablespoons dark soy sauce

3/8 cup rice wine

3 tablespoons cornstarch -- paste
 

Preparation / Directions:


1. In a saucepan, heat oil, add broccoli, bamboo shoots and carrot and stir-fry for 3 minutes. 2. Stir in mushrooms with their soaking liquid and remaining ingredients except cornstarch and bring to a boil stirring. 3. Reduce heat so liquid simmers, cover and cook 15 minutes. If there is too much liquid stir in cornstarch mixture and heat until thickened.

 

Nutritional Information:

227 Calories (kcal); 17g Total Fat; (64% calories from fat); 7g Protein; 13g Carbohydrate; 0mg Cholesterol; 971mg Sodium

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