Pumpkin Congee + Stir Fried Pickled Mustard (南瓜粥配素炒酸菜)

The weather here is getting warmer. I am not feeling well, have no appetite to eat anything fancy. Since today is our vege day, I made something light and easy - pumpkin congee and kiam chai (pickled mustard). Simple delicious!



这几天气温比较高了...没什么胃口.., 既然今天是初一, 不吃肉, 就煮简单和清淡一点吧...

南瓜粥配素炒酸菜, 酸菜还蛮开胃的....我和TOM一天里面竟然把一大碗的酸菜给扫光了...呵呵..
我喜欢用南瓜来褒粥, 吃起来有点甜甜棉棉的...健康又美味!


Pumpkin congee
- 3/4 cup of rice - washed and rinsed
- 1500ml water (or as desired)
- few drops of vegetable oil
- 400 g pumpkin (with skin) - cut to approx. 2 inches cube.
- some Goji berry - optional

Steps - boil the water and rice with few drops of oil, switch to low heat and cook for 20 minutes. Add in pumpkin cubes, continue to cook for another 60~80 minutes. Add in Goji berry 10 minutes before remove from heat.

Stir fried pickled mustard.
1. 300g pickled mustard - pre-soaked in the warm water for at least 1 hour, rinsed once, cut to strips, wash again, rinse and squeeze out the excessive water.
2. Oyster mushroom - thinly sliced
3. 百页豆腐 (not sure how to call this in English) - thinly sliced
4. 3~4 chili padi or red chili - sliced
5. 1/2 inch of ginger - striped
6. 3 garlic - chopped
7. 1 tbsp vegetarian oyster sauce
8. Some soy sauce to taste (omit if the pickled mustard is salty enough)
9. a dash of sugar
10. some green onion for garnishing
10. some water

Steps :
1. Heat and grease the pan, fragrant the ginger and garlic. Add in chili slices, quick stir for 20 seconds.
2. Add in the mushroom and tofu slices, vege. oyster sauce and some soy sauce, stir fry for 2 minutes.
3. Add in picked mustard, sprinkle some water. Stir fry for another 3~5 minutes.
4. Season with some vege. oyster sauce, dash of sugar, soy sauce (if needed).
5. Garnish with some green onion, remove from heat.