Grilled Vegetables Salad with Couscous
Edmond LUK, registered dietitian (Canada) and Training and Development Officer of Hong Kong Dietitians Association said, "Like wax gourds, hairy gourds are low in energy and fat but their dietary fibre content is higher, which is ideal for satiety and weight control. Half a bowl of cooked hairy gourd is equivalent to one serving of vegetables, while the healthy target is 3 servings a day."
Ingredients: (Serve 4)
|Shrimps||75g (2 taels)|
|Beech mushrooms, shredded||37.5g (1 tael)|
|Green peas||19g (1/2 tael)|
|Carrot, diced||19g (1/2 tael)|
|1.||Peel the gourds. Halve from the centre and remove the core. Carve patterns around the edge and set aside.|
|2.||Drain the shrimps. Dice, marinate in the seasonings for 15 minutes. Set aside.|
|3.||Blanch the beech mushrooms, peas and carrot. Rinse in cold water, drain, let stand.|
|4.||Steam the gourds in a deep plate for 10 minutes, and then stuff them with the shrimps, beech mushrooms, green peas, carrot. Add some water and steam everything together until well done. Serve directly with the plate.|
The energy and nutrient content are estimated according to information from the USDA Nutrient Data Laboratory. Values are for reference use only.
This recipe is provided by Good Kitchen.
Extract from CookSmart, Issue 20