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
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.