Steamed Pumpkin and Eggplant
Pumpkin and eggplant, both are rich in vitamins and minerals and tender, go well with each other. Savory Ingredients like dried scallops and chicken pieces add variety to the dish.
Ingredients (Serve 6):
| Enoki Mushroom (section) | 1/3 teaspoon |
| Mungbean Vermicelli | 1/3 teaspoon |
| Garlic (minced) | 1/2 teaspoon |
| Pumpkin | 8 pieces |
| Eggplant | 8 pieces |
| Dried Scallop | 1/4 teaspoon |
| Skinless Chicken Meat (diced) | 15 gm |
| Chili (diced) | some |
| Spring Onion (finely chopped) | some |
Seasonings:
| Salt | 1/3 teaspoon |
| Sugar | 1 teaspoon |
| Light Soya Sauce | 1 tablespoon |
| Starch | 1 teaspoon |
Cooking Method:
| 1. | Soak mungbean vermicelli in water and drain, set aside. |
| 2. | Mix enoki mushrooms, mungbean vermicelli and garlic well. Place them on a plate. |
| 3. | Season pumpkin and eggplant with salt, sugar and starch. Set aside. |
| 4. | Place pumpkin on one side of the plate with dried scallops on top. Steam for about 3 minutes. |
| 5. | Place eggplant on the other side of the plate with diced chicken and minced garlic on top. Continue to steam for about 5 minutes. |
| 6. | Sprinkle with chili and spring onion. Serve with soya sauce. |
This recipe is provided by New Star Seafood Restaurant.
