The winter melon can be replaced with white carrots or even honey dew.
I have selected this cookbook for Cookbook Countdown Event #17.
Recipe adapted from 'Lisa Yam's World' Cookbook with modifications
Ingredients
200 gm winter melon - skinned and cut oblong pieces
100 gm tofu puffs - rinse and squeezed out moisture
50 gm carrots - sliced
a few slices ginger
1 stalk spring onions - cut sections
1/2 tbsp cooking oil
250 ml water
Seasoning
2 tbsp light soy sauce
1 tsp sugar
dash of sesame oil
- Heat oil in non stick wok, saute ginger and spring onions until lightly charred and fragrant.
- Add in winter melon to fry, add in seasoning, stir fry to mix well.
- Add in tofu puffs, carrots and water. Bring to boil, then simmer until ingredients are soft and sauce reduced to thick.
- Lastly, add in spring onions.
- Dish up to serve hot.
I'm linking this post to Cookbook Countdown Event #17 hosted by Joyce of Kitchen Flavours and Emily of Emily's Cooking [Makan2] Foray
6 comments:
Interesting dish, with so many options!
Kimmy, this is good for a meat-free meal. It looks delicious and I love tofu puffs.
Hi Emily, sometimes it is quite frustrating if you can't find certain cooking ingredients on the day you want to cook a dish. Knowing the possible substitutes would be helpful.
Hi Phong Hong, I am also a lover of most soy products. They are versatile food ingredients as they can absorb flavours well and you can cook them various ways.
Lovely dish, Kimmy! Looks very delicious!
Yes Joyce, simple delicious dish that need not be served hot which means can prepare it earlier before meal. By then the melon pieces and tofu puffs would have absorbs the seasoning flavour well.
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