Ingredients (serves 2)
° 200g Japanese pumpkin (weight after peeling), cut into 1cm slices
° ½ -1 tablespoon wolfberries (boxthorn berries), soaked
° 2-3 seedless red dates (optional)
° few sprigs coriander, for garnish
° 60ml water
° 1 teaspoon tapioca starch
° ¼ teaspoon salt, or to taste
° 1 teaspoon sesame oil
° pepper to taste
1. Arrange the pumpkin slices in a heatproof serving plate. Place the wolfberries and red dates on top.
2. Combine the seasoning ingredients in a bowl and mix well. Pour over the pumpkin and steam for 8-10 minutes or until the pumpkin is soft
3. Garnish with coriander and serve immediately.