Boiling Pumpkin in Sauce with Asparagus
Ingredients (Serve 5):
| Wild Bamboo Pith (dry) | 30 gm (about 3/4 tael) |
| Pumpkin | 300 gm (about 7 1/2 taels) |
| Chicken Broth | 2 bowls (about 480 ml) |
| Fresh Asparagus (medium, sectioned) | 12 spears |
| Mineral Water | about 1 bowl (200 ml) |
| Cherry | 1 piece |
Seasonings:
| Salt | 1/10 teaspoon |
| Skimmed Milk | 1 tablespoon |
| Sugar | 1/4 teaspoon |
Cooking Method:
| 1. | Pre-soak bamboo pith for 1/2 hour and section. Set aside. |
| 2. | Thread asparagus onto bamboo pith. Set aside. |
| 3. | Steam pumpkin until done. Add mineral water. Puree in a food processor. |
| 4. | Season pumpkin mixture with salt, sugar and skimmed milk. Bring to the boil. Spoon over a serving plate. |
| 5. | Bring chicken broth to the boil. Add bamboo pith skewers. Cook until done. Tansfer to the pumpkin sauce. Garnish with cherry. Serve. |
Per serving:
| Energy(kcal) | 45 |
| Carbohydrate(g) | 7 |
| Protein(g) | 3.5 |
| Fat(g) | 0.3 |
| Sugar(g) | 5 |
| Sodium(mg) | 95 |
This recipe is provided by Wu Kong Shanghai Restaurant.
