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STUFFED HAIRY GOURD VEGETARIAN STYLE
Serving Size: 4
Cooking Method: Others
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Ingredients
Chinese mushrooms 5 [soaked and diced], Hairy gourd 500 g [1 1/4lb], Carrot 50 g [2 oz] [diced], Celery 50 g [2 oz] [diced], Dried bean curd 50 g [2 oz] [diced], Dried black fungus 25 g [1 oz] [soaked and cut into pieces]
Sauce Mix
Corn starch 1 tsp
Vegetarian Oyster Flavored Sauce 3 tbsp, Chicken broth after cooking hairy gourd or water 150 ml [2/3 cup]
Chicken Stock
Chicken Bouillon Powder 8 tsp, Hot water 2 liters [8 cups]
Method
1. Peel hairy gourd and cut into halves lengthwise. Scrape seeds away.
Cook in stock [For vegetarian, please cook in water.] until tender, about
5 minutes. Drain. Keep warm.
2. Stir-fry all ingredients except hairy gourd in 2 tbsp oil until fragrant.
Stir in sauce mix and cook for about 3 minutes until thickens.
3. Arrange fried ingredients on hairy gourd. Serve hot.
Note: Hairy gourd can be replaced by cucumber.
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