Stir Fried Pumpkin
Preparation: 10 mins, Cooking time: 8 mins
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
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.
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