Oriental Green Vegetable Casserole Recipes

ASIAN BEEF & VEGETABLE CASSEROLE

Steps:

• Preheat the oven to 180°C/350°-375°F/4-5 gas mark; place the flour on a plate and season with salt and pepper, add the beef and toss to coat; shake off any excess.
• Heat half the oil in a 4L (16-cup) capacity flameproof, ovenproof casserole dish over a medium heat; add half the beef and cook for 2-3 minutes each side or until brown; transfer the cooked beef pieces to a plate; repeat with remaining oil and beef, reheating the dish between batches.
• Add the onion and carrot to the pan and cook, stirring, for 5 minutes or until the onion is soft; add the star anise, ginger and lemon grass, and stir to combine.
• Add the beef, stock, brandy and tomato paste to the dish; cover and bake for 1 1/2 hours or until the beef is tender.
• Meanwhile, cook the beans in a medium saucepan of boiling water for 3-4 minutes or until they are bright green and tender crisp; drain.
• Add the beans to the beef mixture and stir to combine.
• Top the beef mixture with coriander and serve with steamed rice.
• FREEZING TIPS: Cool at the end of step 6; transfer to an airtight container; lbel, date and freeze for up to three months; thaw in the fridge overnight; reheat the oven to 180°C (see above for conversions); reheat and continue from step 7.

ASIAN WILD RICE CASSEROLE

Steps:

• Combine the cornstarch, water, soy sauce and bouillon until blended. In a nonstick skillet, saute the celery, onion and mushrooms in oil for 8 minutes. Add cabbage and saute for 2-3 minutes longer or until cabbage is just crisp-tender; stir in water chestnuts., Stir soy sauce mixture and add to the skillet. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Stir in rice., Pour into an 11x7-in. baking dish coated with cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through.

CHINESE BEEF CASSEROLE

Steps:

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink, breaking it into crumbles; drain. Stir in the soup, bean sprouts, soy sauce and pepper. Bring to a boil. Pour into a greased 13x9-in. or 3-qt. baking dish. Stir in rice and water chestnuts., Cover and bake at 350° for 30 minutes. Uncover; stir in peas and sprinkle with noodles. Bake until heated through, 15-20 minutes longer.

ORIENTAL CHICKEN & GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Mix together all ingredients except for fried onions, and place in a 2 1/2 quart casserole dish or baking pan.
• Bake until heated through and bubbly (45 minutes).
• Top with French-fried onions, if desired, the last 5 minutes.

ORIENTAL GREEN VEGETABLE CASSEROLE

Steps:

• Toss together all ingredients in a 1 quart casserole. Cover tightly with microwave plastic wrap. Cook in microwave oven at 100 percent for 6 minutes.
• Remove from oven. Uncover and stir well once or twice before serving.