Savory Bamboo And Veggie Bake Recipe

About this recipe

A hearty and flavorful dinner featuring bamboo shoots, water chestnuts, and vibrant vegetables in a creamy, cheesy sauce. Perfect for solution seekers looking for a quick and satisfying meal.

Ingredients

• 540 G Sarwarbamboo Shoots Imported Whole Halves
• 250 g Organically Grown Green Capsicum
• 100 g Celery
• 400 Ml Kara Coconut Cream
• 567G Canz Water Chestnut
• 1 ltr Amul Calci+ Calcium Rich High Protein Milk
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G

Instructions

1. 1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. 2. In a mixing bowl, whisk together 1 cup of Amul Calci+ Calcium Rich High Protein Milk, 2 tablespoons of Kikkoman Naturally Brewed Dark Soy Sauce, and 1 teaspoon of Ottogi Mustard Powder 오뚜기 겨자분 until smooth.
3. 3. Spread 1 cup of Sarwarbamboo Shoots Imported Whole Halves and 6 sliced Canz Water Chestnut evenly across the bottom of the prepared baking dish.
4. 4. Layer 1/2 cup of diced Organically Grown Green Capsicum and 1/2 cup of chopped celery over the bamboo shoots and water chestnuts.
5. 5. Pour the milk and cream mixture evenly over the vegetables in the baking dish.
6. 6. Pour Kara Coconut Cream over the mixture in the baking dish.
7. 7. Skip this step as grated cheese is not available.
8. 8. Bake in the preheated oven for 30-35 minutes, or until the mixture is set.
9. 9. Remove from the oven, let cool for a few minutes, and serve warm.