Tuesday, August 28, 2007

Steamed Japanese Pumpkin with Wolfberries

Usually, we can spot stir-fried pumpkin with frozen mixed vegetables and black fungus or wolfberries at some of the vegetarian stalls. If you like that dish, you can try out the steamed version instead of stir-frying. For this simple and easy delicious dish, it is best to get good quality pumpkin.
Preparation: 5 mins, Cooking time: 10 mins

Ingredients (serves 2)
° 200g Japanese pumpkin (weight after peeling), cut into 1cm slices
° ½ -1 tablespoon wolfberries (boxthorn berries), soaked
° 2-3 seedless red dates (optional)
° few sprigs coriander, for garnish

° 60ml water
° 1 teaspoon tapioca starch
° ¼ teaspoon salt, or to taste
° 1 teaspoon sesame oil
° pepper to taste

1. Arrange the pumpkin slices in a heatproof serving plate. Place the wolfberries and red dates on top.
2. Combine the seasoning ingredients in a bowl and mix well. Pour over the pumpkin and steam for 8-10 minutes or until the pumpkin is soft
3. Garnish with coriander and serve immediately.

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