Instructions: Cut the beancurd into 2.5cm cubes.

Next prepare all the vegetables.

Separate the broccoli heads and break them into small florets.

Peel and slice the broccoli stems.

Cut the Chinese leaves or cabbage into 2.5cm chunks.

Slice the courgettes into rounds 0.5cm thick or roll cut them.

Thinly slice the pepper.

Leave the mange tout whole but trim the ends.

Heat the oil in a deep fat fryer or large wok.

When the oil is almost smoking deep fry the beancurd cubes in two batches.

Drain each cooked batch on kitchen paper.

Put the chicken stock soy sauce hoisin sauce and whole yellow bean sauce into a large castiron enamel pot or Chinese clay pot and bring it to the boil.

Next add the broccoli and stir in the Chinese leaves or cabbage.

Boil for 2 minutes.

Then add the courgettes and pepper and cook for another 2 minutes.

Finally add the mange tout and beancurd cubes.

Cook for 1 minute more then stir in the fresh coriander and the dish is ready to serve. (The dish should be quite liquid.)

To re heat bring to a simmer on a very low heat until all the vegetables are hot.

Delicious with rice noodles or even with fresh bread.

This is my adaptation of a famous Buddhist dish. The original recipe calls for many obscure dried Chinese vegetables but my version uses vegetables which are readily available. I like to add a little coriander which Buddhists do not eat. A deeply satisfying dish this casserole is suitable for both summer and winter. I prefer to cook it in a Chinese clay pot but you can use a small cast iron pot. Take care not to over cook the vegetables. The casserole can be made in advance and re heated slowly.

Serves 4

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