Thursday, July 31, 2008

Stir-Fried Pumpkin with Fresh Lily Bulb and Wolfberries

Oh, I have too many fresh lily bulbs. Besides using to cook the broccoli, I still have lots of them left. Guess, pumpkin, lily bulb and wolfberries can be a nice combination. Corn flour or cornstarch can be used instead of tapioca starch.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g pumpkin (weight after peeling), cut into chunks
° 25g fresh lily bulb, petals separated
° ½ teaspoon wolfberries, soaked
° 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° ½ teaspoon sugar (optional)
° 1 teaspoon tapioca starch, mixed with 1 tablespoon water
° 125ml water
° fresh coriander leaves, for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add the pumpkin and stir-fry for 3 minutes or until the pumpkin is soften.
3. Throw in the lily bulb, wolfberries, water and bring to a boil. Stir in the sugar and tapioca starch mixture to thicken the sauce.
4. Garnish with coriander leaves and serve immediately.

2 comments:

Anonymous said...

Hi, read your post on veg mashed potato but I couldn't find in ntuc? Is it only sold in certain ntuc? only can find the non veg type.

Is it smooth and taste good?

Thank you.

Yang

Crystal @ Blog*Spot said...

Hi Yang,

It is smooth and nice. You can try "Bigger" NTUC. Yes, you are right not all carry stock.

Cheers :)

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