Assorted Vegetables in Pumpkin

Ingredients:

Pumpkin......1 no.
Spice dried bean curd......2 pieces
Carrot......1 tael
Water Chestnut......4 nos.
Asparagus......1 stalk
Button Mushroom......5 nos.
Cooked Gluten......2 taels
Celery......1 sprig
White Sesame Seeds......1 tbsp
Ginger......2 slices
Salt......1/4 tsp
Sugar......1/2 tsp
Vegetarian Oyster Sauce......1 tsp
Vegetarian Seasoned Powder......1/4 tsp
Water......2 tbsp

Method:

1. Cut the upper part of pumpkin as lid. Remove seeds and steam pumpkin for about 12 minutes or until cooked. Keep warm.
2. Dice dried bean curds, button mushrooms, carrot and water chestnuts. Par-boil.
3. Remove rough tissues from asparagus. Dice and par-boil.
4. Dice cooked gluten. Deep-fry and drain.
5. Remove rough tissues from celery. Dice and stir-fry with ginger and 1 tbsp water, drain.
6. Stir-fry sesame seeds until light golden brown.
7. Heat 1 tbsp oil in wok, sauté ginger, dried bean curd, carrot, water chestnut, asparagus, button mushroom, cooked gluten and celery. Add in sauce and mix well. Put in the steamed pumpkin and spinkle sesame seeds on top. Serve hot.