Asian vegetable casserole

Ingredients for 4 servings:

• 450 g carrot(s)
• 300 g bell pepper(s), red
• 200 g leek
• 400 g peas
• 100 g mushrooms, shiitake
• 1 garlic clove(s)
• 30 g ginger root
• 500 g broccoli
• 2 tbsp sesame oil
• 350g tofu
• 1 tbsp soy sauce
• 1 tbsp chili sauce, sweet
• 1 tbsp lime juice
• 5 eggs
• 250 g sour cream
• Salt
• Coriander powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash, trim, and peel the vegetables if necessary. Cut the carrots into 4 cm long sticks, peppers into chunks, and leeks into slices. Clean and halve the mushrooms. Peel the garlic, peel the ginger, and finely chop both. Wash the broccoli and divide it into florets. Cook in boiling salted water for about 3 minutes. Heat the oil. Stir-fry the vegetables for 10 minutes. Slice the tofu. Add the soy and chili sauces and lime juice. Place the vegetables in a greased casserole dish. Whisk the eggs, cream, and coriander and pour over the casserole. Bake in a preheated oven at 200°C (E), Gas Mark 3 or 170°C fan/convection oven for about 45 minutes.