2 Ways to Make Delicious and Nutritious Steamed Pumpkin and Vegetarian Pumpkin Stew

Prepare the Ingredients

Peel and wash the carrot. Peel the pumpkin, remove the seeds, and wash it clean. Wash the shiitake mushrooms.

Dice all the ingredients including: carrot, pumpkin, shiitake mushrooms, fresh tofu skin, and fried tofu skin into large cubes.

Wash the whole pumpkin and cut it horizontally into two parts:

+ Keep the small part near the stem intact to use as a decorative lid.

+ Scoop out the seeds from the larger part to hold the stuffing for steaming. If you’re skilled, you can carve wavy patterns on the top edge for a more appealing look!

Season the filling

Add the ingredients into a bowl and mix well: fresh tofu skin, dried tofu skin, shiitake mushrooms, carrots, pumpkin, 1.5 teaspoons of vegetarian seasoning, 1 teaspoon of sugar, 1 teaspoon of cooking oil.

Let the filling marinate for about 10 minutes to absorb the flavors.

Steam the pumpkin

Add water to the steamer and bring to a boil.

After marinating the filling, scoop it into the pumpkin, place the pumpkin on a small bowl, and put it into the steamer. Cover the steamer and steam for about 10-15 minutes until the pumpkin is cooked.

Once the pumpkin is cooked, remove it and use the remaining part of the pumpkin as a decorative lid to complete the dish.

Final product

The steamed vegetables in the pumpkin look lovely, retaining their fresh taste, light yet still nutritious for a light vegetarian meal.

Prepare the Ingredients

Peel the loofah and cut it in half.

Wash the napa cabbage thoroughly and cut it in half.

Peel the white radish, wash it clean, and cut it in half.

Peel the onion, keep one whole and cut the other into 3 parts.

Remove the heart from the lotus seeds and wash them clean.

Cut the carrot into thin slices.

Cut the young corn into pieces.

Peel the water chestnut and cut it into pieces.

Wash the white reishi mushrooms clean.

Peel the shallots.

Wash the green onions clean and cut them into pieces.

Wash the red dates clean.

Make the broth

Pour 1 liter of water into a pot, place it on the stove, and bring it to a boil. Add onion, napa cabbage, white radish, and sponge gourd to the pot, reduce heat, and simmer for about 30 minutes.

Next, strain out the solids and keep the liquid.

Prepare the pumpkin

Peel the round pumpkin and cut it in half:

• The smaller part near the stem will be used as a lid.
• The larger part will have its insides scooped out to hold the filling.

If you like, you can carve patterns on the pumpkin to make the dish more visually appealing.

Steamed Pumpkin

Pour 500ml of water into a pot, add 10g of sugar, 15g of mushroom seasoning, and bring to a boil. Next, add the taro and boil for about 10 minutes, then remove and let it drain. Continue to boil the carrots, lotus seeds, and baby corn sequentially until they are about 50% cooked, then remove them.

Keep the broth pot on the stove to boil, season with 10g of sugar, 10g of salt, and 20g of vegetarian seasoning, and simmer until the seasoning dissolves.

Next, add the following ingredients into the pumpkin: First, layer three slices of onion at the bottom, then add baby corn, lotus seeds, carrots, mushrooms, red apples, taro, shallots, and ladle in the broth so that it covers about 1/3 of the pumpkin.

Prepare a pot of boiling water, place the pumpkin in a steamer and steam for about 25 minutes until the pumpkin is cooked.

Finished Product

Steamed pumpkin with mixed fruits features a blend of fresh, sweet vegetables that are visually appealing, adding a delightful touch to the vegetarian banquet.