Ingredients
2 Mini Pumpkins*
½ Carrot (Sliced)
½ pack Snow Peas
1 stalk Celery (Sliced)
1 Chinese Pork Sausage (Sliced)
200g Snapper (Sliced)
8 pcs Fresh Prawn (Deshelled)
3 cloves Garlic (Chopped)
1 tsp Ginger (Chopped)
⅓ cup Dried Lily Bulbs (soaked in warm water for 30 mins)
¼ cup Dried Wood Ear Mushrooms (soaked in warm water for 30 mins)
10 Dried Lotus Seeds (soaked in warm water for 30 mins)
2 tsp Vegetable Oil
Salt and white pepper, to taste
Sauce Mixture
2 tsp Corn Flour
200ml Chicken Stock
2 tbsp Oyster Sauce
1 tbsp Shaoxing Wine
*Available at your nearest FairPrice store
Method
- Pumpkin bowl: Slice the top quarter off each pumpkin to reserve as lids. Core it and clean out all the seeds and stringy bits. Steam for 10-15 mins.
- Vegetable stir-fry: Heat up the vegetable oil in a non-stick pan. Stir fry the Chinese pork sausage until it changes to a deep brown colour, then set aside. Combine the ingredients for the sauce mixture to use for the stir-fry later.
- Use the leftover oil from stir frying the Chinese pork sausage to sauté the garlic and ginger until aromatic.
- Add the prawns and snapper into the pan. Continue to sauté with all the vegetables. The snapper and prawn meat should turn opaque once fully cooked.
- Pour the prepared sauce mixture into the pan. Stir until the mixture thickens, then add the cooked Chinese pork sausage back in. Season with salt and pepper to taste.
- Scoop the stir-fry into the pumpkin bowl to serve, along with its lid!
