Indian lettuce and mushrooms with pumpkin purée
Ingredients: (To Serve 4)
|King oyster mushroom||40g|
|White beech mushroom||40g|
Seasonings (for the pumpkin purée):
Seasonings (for stir-frying the mushrooms):
|Canola oil||1 teaspoon|
|1.||Wash the Indian lettuce with plain water. Cut into sections of about 8 cm. Set aside.|
|2.||Blanch the tomato in boiling water, then soak in cold water. Peel and cut the tomato into quarters.|
|3.||Cut off the roots of the mushrooms before washing. Heat the oil in a wok and sauté the mushrooms until aromatic. Blanch the mushrooms and add to the wok again with the salt. Stir-fry until aromatic.|
|4.||Cut and core the pumpkin. Use a spoon to scoop out 4 balls from the flesh. Steam the pumpkin balls for 8 minutes. Set aside.|
|5.||Peel and slice the remaining parts of the pumpkin, then add into 400ml of broth and cook for 10 minutes. Set aside to cool down and blend into purée.|
|6.||Soak the pumpkin balls and tomato in boiling water. Blanch the Indian lettuce until cooked and set aside.|
|7.||Boil the pumpkin purée and season with the salt and sugar. Pour the pumpkin purée on a coupe plate. Place the stir-fried mushrooms, pumpkin balls, tomato and Indian lettuce on top.|
The energy and nutrient content is estimated according to the information compiled from the Centre for Food Safety, Food and Environmental Hygiene Department and the Nutrient Data Laboratory, US Department of Agriculture. Values are for reference only.
This recipe is provided by Chinese Culinary Institute.