Always thought that stir fry pumpkin dish must have dried prawns or meat. This time, I tried cooking pumpkin the vegetarian way with soy gluten and miso.
Verdict - very tasty dish, goes well with rice or porridge. It's savoury sweet in taste.
Ingredients
600 gm pumpkin - cut small wedges
1 tbsp miso - mix with some water into a paste
dried soy gluten chunks [optional]
1 tbsp chopped ginger
2 dried chillies - cut sections
enough water to cover ingredients
1 tbsp oil
Seasoning
1 tsp sesame oil
1 tbsp shaoxing wine
1 tsp salt to taste
dash of pepper
- Heat oil, saute chopped ginger until fragrant, add in soy bites then pumpkin, dried chillies and miso paste.
- Stir fry to mix ingredients well. Add in enough water to cover the ingredients. Bring to boil and add seasoning to taste.
- Cover to cook pumpkins until soft and sauce has thicken.
- Drizzle in sesame oil and wine. Dish up to serve.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).
Also submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.
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