Stir-fried Pork and Beef with Vegetables in Pumpkin and Spinach Sauces
Ingredients (Serve 5):
| Winter Melon (cut into small cylinders) | 8 pieces |
| Chinese Wolfberry | 10 pieces |
| Water | 1 bowl |
| Beef (minced) | 70 gm (about 2 taels) |
| Japanese White Radish (cut into small cylinders) | 22 pieces |
| Pumpkin (cut into chunks) | 150 gm (about 4 taels) |
| Spinach | 150 gm (about 4 taels) |
| Pork (minced) | 20 gm (about 1/2 tael) |
Seasonings:
| Sugar | 2 teaspoons |
| Corn starch | 3 teaspoons |
| Soyabean oil | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Chicken Broth | 1/2 cup |
Cooking Method:
| 1. | Bring water to the boil. Add salt and sugar. Add winter melon and white radish and blanch until softened. Stack them in the shape of a pyramid on the plate. Set aside. |
| 2. | Steam Chinese wolfberry until softened. Set aside. |
| 3. | Combine Chinese wolfberry, chicken broth and cornstarch. Cook until thickened. Pour over winter melon and white radish. |
| 4. | To make pumpkin sauce, steam pumpkin until softened. Add pumpkin and 125 ml water into a food processor. Blend into a puree. |
| 5. | To make spinach sauce, blanch spinach. Add spinach and 125 ml water into a food processor. Blend into a puree. |
| 6. | Heat oil in a wok. Add beef and pork. Stir-fry until done. Place separately on either sides of the pyramid. |
| 7. | Cook pumpkin sauce and spinach sauce separately; add 1/2 teaspoon of cornstarch and water, cook until sauce is thickened. Spoon pumpkin sauce and spinach sauce over the two sides of the dish. Serve. |
This recipe is provided by New Star Seafood Restaurant.
