Tea infused pumpkin Puree with sauteed mushrooms, Ong Choi and beansprouts

Ingredients

• 250g of Pumpkin
• 200g of Portobello Mushrooms
• 50g of Ong Choi ( kankun leaves)
• One Large onion
• 4 cloves of garlic
• Salt, Pepper and sugar to taste
• 1 tsp of Chili powder.
• butter for flavour
• any cooking oil - preferably vegetable
• lemon zest
• 1/4 cup of tea

Method

• First soak the beansprouts in water and set aside for half an hour.
• next grate pumpkin finely and cook them in a little amount of oil, while cooking add two cloves of crushed garlic . next add 1 tsp of sugar, dash of chili powder and sprinkle of salt. Next add the tea and cook until its soft and tender, then blend it until it becomes soft and silky puree ( add some butter if you prefer)
• Next wash and slice the mushrooms into strip and saute them in butter and oil. while cooking sprinkle salt for flavor and cook them until they are soft.
• Next cook the beans sprouts in boiling salted water until the hard texture is gone
• Next diced and cook the onions until golden brown
• Next lightly saute the Ong Choi leaves adding some salt and pepper in the process.
• Add the cooked beans sprouts to the cooked onions, then add some butter, salt and the remaining chili powder and cook until the sauce is thickened and the sprouts and onions have come together.
• To serve, first gently smother some pumpkin puree on a plate next add a spoon full beans sprouts and onion sauce. on top place the sauteed mushrooms and finish it of by placing the sauteed Ong Choi leaves. add a small amount lemon zest to round it up.