Steamed Pork with Capsicums and Assorted Vegetables
Ingredients (Serve 4-6):
| Lean Pork (minced) | about 60 gm (1 tael 5 maces) |
| Seaweed (dry) | about 2 gm (5 candareens) |
| Red & Yellow Capsicum (deseeded) | 1 piece each |
| Baby Asparagus | 4 pieces |
| Pumpkin (peeled, chopped) | about 150 gm (4 taels) |
| Fresh Corn Kernel (diced) | 1 piece |
| Shanghai Cabbage | 2 stalks |
| Chinese Leek (hollowed, sectioned) | 1 piece |
| White Hon-Shimeji Mushroom | about 80 gm (2 taels) |
| Spinach | about 80 gm (2 taels) |
Seasonings:
| Salt | 1 teaspoon |
| Corn starch | 1 1/3 teaspoons |
| Water | 5 teaspoons |
| Chicken Broth | 125 ml (about 1/2 cup) |
| Sugar | 3/4 teaspoon |
| Soyabean Oil | 1/2 teaspoon |
| Egg White | 1/2 teaspoon |
Cooking Method:
| 1. | Season pork mince with 1/3 teaspoon of salt, 1/4 teaspoon of sugar, water, egg white and 1/3 teaspoon of starch. Mix well. |
| 2. | Top pork mince with corn kernels. Shape into two corns. Arrange seaweed as corn silk. Steam for 8 minutes. Blanch Shanghai cabbage and remove green leaves. Use the stems of Shanghai cabbage as the corn leaves. Thicken 43 ml of chicken soup with 1/3 teaspoon of cornstarch and pour the thickening onto the corn kernels. |
| 3. | Slightly blanch red and yellow capsicum and Chinese leek. Set aside. |
| 4. | Blanch baby asparagus and white hon-shimeji mushroom. Stuff them in red capsicum. |
| 5. | To make pumpkin sauce: cook pumpkin with 1/3 teaspoon of salt, 1/4 teaspoon of sugar and 1/3 teaspoon of cornstarch. Add 1/4 teaspoon of oil and 41 ml of chicken soup. Cook until thicken Spoon into the yellow capsicum. |
| 6. | To make spinach sauce: cook spinach with 1/3 teaspoon of salt, 1/4 teaspoon of sugar and 1/3 teaspoon of cornstarch. Add 1/4 teaspoon of oil and 41 ml of chicken soup. Cook until thicken. Spoon around the corn kernels. |
| 7. | Pierce Chinese leek through the yellow capsicum to make a funnel stem. Serve. |
This recipe is provided by New Star Seafood Restaurant.
