Winter Melon Rings Stuffed with Mixed Vegetables
(Available only in Chinese)
Ingredients: (To serve 6)
| Winter melon | 600 g |
| Lily bulbs | 15 g |
| Pea shoots | 15 g |
| Chinese wolfberries | 5 g |
Ingredients for Buddha’s Delight:
| Golden fungus (diced) | 25 g |
| Shiitake mushrooms (diced) | 25 g |
| Matsutake mushrooms (diced) | 25 g |
| Brown beech mushrooms (diced) | 25 g |
| Yu er mushrooms (Gloeostereum Incarnatum) (diced) | 25 g |
Seasonings:
| Vegetable oil | 2 teaspoons |
| Salt | ½ teaspoon |
| Starch solution | Some |
| Broth | 150 ml |
Cooking Method:
| 1. | Cut the winter melon into rounds. Hollow out the centre of the rounds to make winter melon rings and then set aside. |
| 2. | Heat the wok and pour in the vegetable oil. Add the ingredients for Buddha’s Delight and the broth, and then sauté to cook the ingredients thoroughly. Season with salt. |
| 3. | Stuff the cooked ingredients for Buddha’s Delight into the winter melon rings. Arrange the stuffed winter melon rings into a circle on the plate. |
| 4. | Boil the pea shoots, lily bulbs and Chinese wolfberries to cook them thoroughly. Put them at the centre of the plate. Thicken with starch solution. |
| 5. | Put the whole dish into the steamer and steam until all the ingredients are thoroughly cooked. |
Per serving:
| Energy(kcal) | 51.6 |
| Carbohydrate(g) | 7 |
| Protein(g) | 2 |
| Fat(g) | 2 |
| Sugar(g) | 0.6 |
| Sodium(mg) | 177 |
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 Canton Room - Gloucester Luk Kwok Hong Kong.
