This is a simple and healthy meat-free meal which consist of a vegetable soup and pumpkin fried wontons together with a bowl of rice for my kids but no carbohydrates for my serving :D My kids loved the soup as it tasted very sweet though no meat and sugar are added into this soup. The pumpkin fried wontons though not as crispy as the usual meat version one but still well received by them. Blessed to have kids that don't really fuss much with their Mommy's cooking!
- 150gm watercress
- 5 white button mushroom, sliced
- 300ml water
- 1 cube non MSG vegetable stock
- 250ml unsweetened soy milk
- 8 slices ginger
- salt* & pepper to taste (omit salt if using stock cube)
- Rinse and soak watercress in water for at least 30mins.
- Place mushroom, ginger, stock cube and water in a pot. Bring to boil for one minute.
- Add in watercress and bring to boil again. Lower heat and simmer for 20mins.
- Add in soy milk and bring to boil again. Season with salt and pepper to taste. Remove from hat and serve immediately.
Recipe ref : Martha Stewart
- 500gm butternut squash
- 1 tbsp light soy sauce
- 1 tbsp brown sugar
- 1/4 tsp salt
- 1 stalk spring onion, sliced
- 1 tsp grated ginger
- wonton wrappers
- Peel and remove seeds from butternut squash. Cut into chunks. Place squash, soy sauce, sugar and salt in a pot. Add enough water to submerge the squash. Bring to boil and cook till squash is tender, about 10 mins. Drain away water and place the cooked squash in a mixing bowl. Mash till smooth and stir in spring onion and ginger.
- Place tbsp of filling in the centre of each wonton wrapper, brush the edges with water and press to seal. Place the wrapped wonton on a baking sheet and freeze until firm, about 15 mins.
- Heat some oil in a non-stick pan over medium heat. Add the squash wontons, in batches, and fry till both sides are golden brown.
- Drain well on kitchen paper and serve immediately.
I'm submitting this post to the Best Recipes for Everyone
July 2015 Event : I have a date with "Pumpkin"