Рецепт Miso Pumpkin Salad 味噌南瓜莎拉
Saw a savoury and appetizing pumpkin salad recipe in Epicure magazine sometime ago. I didn't take down the exact ingredients but remember it was mixed with miso paste, ginger and sesame oil. So here is the Miso Pumpkin Salad that I made for myself as a salad snack. Very easy to prepare in less than 30 minutes and best to serve it warm with a hint fragrance of toasted sesame seeds and coriander leaves.
- Miso Pumpkin Salad
- 1 tbsp Olive oil/vegetable oil
- 250g Pumpkin, skin removed and cut into small chunks
- 3-5 Cherry tomatoes
- 3/4 cup Water
- 1 tsp Miso paste
- 1 tsp Ginger, minced
- 2 tsp Sesame oil
- black and white toasted sesame seeds for garnishing
some chopped coriander leaves
Method:
Heat olive oil over medium heat and stir fry pumpkin for a while. Add water and bring to a boil until pumpkin is half cooked and slightly soft.
Combine miso paste, minced ginger and sesame oil in a separate bowl and whisk well to smooth paste. Add to the pumpkin, stir well.
Add cherry tomatoes and cook for an additional 2-3 minutes over low heat until the pumpkin chunks are just tender.
Garnish with toasted black and white toasted sesame seeds, and chopped coriander to serve.
1汤匙 橄榄油/植物油
250克 南瓜，去掉皮和籽，切块状
3-5粒 小番茄
3/4杯 水
1茶匙 味噌
1茶匙 姜末
2茶匙 麻油
跟着放入番茄，以小火继续煮约2-3分钟致南瓜刚刚变软即可上碟。