Steamed Winter Melon Stuffed with Spinach, Mushrooms and Carrot
(Available only in Chinese)
Ingredients: (To serve 1)
| Winter melon (peeled and chopped) | 200 g |
| Baby spinach | 100 g |
| Dried morels (diced) | 10 g |
| Carrot (peeled and diced) | 100 g |
| Fresh Shiitake mushrooms (diced) | 100 g |
Seasonings:
| Vegetarian mushroom oyster sauce | 3.5 g |
| Mushroom powder | 1 g |
| Sugar | 5 g |
| Vegetable oil | ¾ teaspoon |
| Starch solution | Some |
| Vegetable broth | Some |
Cooking Method:
| 1. | Put the winter melon inside a mould so that it takes the shape of a cup. Steam and set aside. |
| 2. | Heat a wok and pour in water. Boil the baby spinach and put it under the winter melon cup. |
| 3. | Heat a wok and pour in the vegetable oil. Sauté the diced morels, carrot and Shiitake mushrooms, and season with mushroom powder, sugar and vegetarian oyster sauce. Put the ingredients inside the winter melon cup. |
| 4. | Thicken the dish with vegetable broth, vegetarian oyster sauce and starch solution. |
Per serving:
| Energy(kcal) | 203 |
| Carbohydrate(g) | 33 |
| Protein(g) | 9 |
| Fat(g) | 6 |
| Sugar(g) | 12 |
| Sodium(mg) | 339 |
The energy and nutrient content is estimated according to the information compiled by the Centre for Food Safety under the Food and Environmental Hygiene Department, and the Nutrient Data Laboratory under the U.S. Department of Agriculture. Values are
for reference only.
This recipe is provided by RÚ.
