Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Easy to make, these stuffed capsicums are filling, delicious and ideal for a summer's dinner. Chicken & mushroom pot pies with steamed greens and baby potatoes. Fish fingers with sweet potato wedges.
Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white:
- Make ready 1 capsicum (cut into 2 halves)
- Take Fresh mushroom (mince)
- Prepare 1 cube pumpkin (mince)
- Make ready 1 small cube of potatoes (mince)
- Make ready 1 asparagus (remove skin and mince)
- Prepare 1 egg white
All herbs are fresh (unless specified) and cups are lightly packed. Fill the capsicums with the stuffing, making sure to leave space for the rice to expand (don't stuff in as much as can fit). After steaming, brush it with oil. When the veggies are ready, pour the egg-cheese mixture over top of the vegetables, making sure the eggs coat the vegetables evenly.
Instructions to make Steamed stuffed capsicum with fresh mushroom, pumpkin, asparagus, potatoes, fish, pork and egg white:
- Minced all ingredients except capsicum and egg white. Mix enough mince with one egg white and mixed well. Pour the mixture into the capsicum and steam on medium fire. Add salt and pepper if you like.
- When the mixture has set, I put miso paste for flavour (you can use any flavouring). When you push through the mixture with a chopstick or folk and it is not runny, it is cook (around 20 minutes).
- You may freeze the leftover meat mixture in freezer.
Karen is a food photographer and recipe developer. She's an enthusiast of fresh produce, whole grains, and elaborate breakfasts. The mushrooms and asparagus really add to the flavor of the pork chops! Thicken sauce with cornstarch and serve over egg noodles or rice. If you need more liquid, add more beef broth or wine to sauce.
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