I found my inspiration!

I was surfing on the net to look for innovative vegetarian recipes and I stumbled upon this blog:

http://crystalbyblog.blogspot.com/

Please check out this site as it is full of wonderful ideas to create mouthwatering vegetarian meals... Crystal's recipes are easy and quick. So you don't have to be a gourmet chef to know about your veggies...

Here is one such recipe from a her site:

Oh, I have too many fresh lily bulbs. Besides using to cook the broccoli, I still have lots of them left. Guess, pumpkin, lily bulb and wolfberries can be a nice combination. Corn flour or cornstarch can be used instead of tapioca starch.

Preparation: 10 mins, Cooking time: 8 mins

Ingredients (serves 2)
° 200g pumpkin (weight after peeling), cut into chunks
° 25g fresh lily bulb, petals separated
° ½ teaspoon wolfberries, soaked
° 1 slice ginger, finely chopped
° 1 tablespoon olive oil
° ½ teaspoon sugar (optional)
° 1 teaspoon tapioca starch, mixed with 1 tablespoon water
° 125ml water
° fresh coriander leaves, for garnish

Method
1. Heat oil in a wok. Add the ginger and fry till fragrant.
2. Add the pumpkin and stir-fry for 3 minutes or until the pumpkin is soften.
3. Throw in the lily bulb, wolfberries, water and bring to a boil. Stir in the sugar and tapioca starch mixture to thicken the sauce.
4. Garnish with coriander leaves and serve immediately.