LEE KUM KEE
Recipes -
VEGETARIAN STIR-FRY SAUCE (WITH SHIITAKE MUSHROOM)

Roast Stuffed Pumpkin

Ingredients

Whole pumpkin, kabocha or any medium sized squash, about 1 to 1.2kg washed and top taken off, kept aside to make a lid 1
Buckwheat, toasted lightly in pan 300g
Onion, diced 1
Garlic, finely diced 2 clove
Meat sausages or vegan sausages, diced 150g
Large carrot, diced 1
Chestnut mushrooms, diced 100g
Cherry tomatoes, halved 100g
Sea salt ½Tsp
Cracked black pepper 1Tsp
Dry Italian mixed herbs ½Tsp
Olive or vegetable oil 4Tbsp
Mature cheddar or vegan cheese, grated 100g

Method

1 Pre-heat oven to 190C/fan 170C/gas 5.
2 In a small saucepan, bring 500ml water, ½Tsp sea salt and 1Tbsp oil to boil.
3 Add toasted buckwheat into boiling water and cover saucepan with a lid. Bring to gentle simmer in low heat. Cook until water is absorbed, about 12 to 15mins. Remove from heat and cover the pot with a lid for 10 mins to allow the buckwheat to steam in pot.
4 While buckwheat is steaming, cut out the top of the pumpkin & keep it aside. Remove strings and seeds. Scoop 1 cm into the flesh with a spoon, chop roughly and reserve.
5 Heat a large saucepan or wok over medium to high heat. Add 2Tbsp oil into pan, add onions and sauté till opaque. Then add garlic and carrots and cook for 3mins.
6 Next, add diced sausages, mushrooms, tomatoes, reserved chopped pumpkin, black pepper and Italian herbs. Cook over medium high heat till fragrant for about 4mins.
7 Add cooked buckwheat and Lee Kum Kee Sauce with 4Tbsp of water. Stir everything well. Cook for another 3mins.
8 Place pumpkin on a roasting pan. Then ladle the buckwheat mixture into pumpkin and place pumpkin lid next to pumpkin on the pan. Brush outer pumpkin and lid with 1Tbsp of oil.
9 Roast for 45 mins to 1hr or until pumpkin flesh is tender.
10 Garnish with grated cheese and return to oven for 3mins. Serve with Pumpkin lid on.
 
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