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Old 10-22-2008, 11:58 PM
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Michelle Michelle is offline
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Join Date: Apr 2008
Location: Indiana
Posts: 1,489
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Originally Posted by pepper60 View Post
Preparation: 10 mins, Cooking time: 8 mins

200g pumpkin (weight after peeling), cut into chunks
25g fresh lily bulb, petals separated
teaspoon wolfberries, soaked
1 slice ginger, finely chopped
1 tablespoon olive oil
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.

Note: Corn flour or cornstarch can be used instead of tapioca starch.

Sounded good until I realized I dont know what some of those things are and most likely couldnt find them in my lil home town..
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