Four Vegetable Casserole 焗 四 疏

Four Vegetable Casserole 焗四疏

Ingredients:

  • 1 lb (0.5 kg) cabbage, cleaned and cut to 1.75” (4 cm) pieces;
  • 1 lb (0.5 kg) cauliflower, cleaned and cut;
  • 1 lb (0.5 kg) king mushrooms (or any mild mushrooms like oyster mushrooms), cleaned and patted dry;
  • 1 can white asparagus, drained;
  • 1 can chicken cream soup;
  • 2 tablespoons safflower oil;
  • Sea salt.

Recipe:

Serving for 6

  1. Branch the cabbage and caulflower,
  2. Add 1/2 tablespoon of safflower oil in a large sauté pan over medium high heat;
  3. Sauté the cabbage until it is soft, take it out and put it aside;
  4. Repeat with each vegetables;
  5. Put all vegetables back in;
  6. Add the chicken cream soup in the sauté pan;
  7. Fold all vegetables in, be careful with the white asparagus;
  8. When it bubbles, transfer to a deep baking pan;
  9. Bake for 30 minutes in a 375˚F (190˚C) oven;
  10. Set the casserole on the cool surface for 15 minutes before serving with rice or pasta.

Go back to top