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Stuffed Hairy Gourd Vegetarian Style

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    20 mins

  • Cooking

    8 mins

Less Than 30 mins Vegetable Dinner Lunch Healthy Asian Food

What You Will Need

Ingredients

  • Hairy gourd 500 g [or Cucumber]
  • Carrot (s) 50 g [diced]
  • Celery 50 g [diced]
  • Pressed bean curd 50 g [diced]
  • Cloud fungus 25 g [soaked and cut into pieces]
  • Chinese mushroom(s) 5 pcs [soaked and diced]

Sauce Mix

  • Lee Kum Kee Vegetarian Oyster Flavoured Sauce 3 tbsp
  • Chicken Stock 150 ml
  • Corn starch 1 tsp
  • Lee Kum Kee Chicken Bouillon Powder 8 tsp
  • Hot Water 2 L

Made with
Lee Kum Kee products

Vegetarian Oyster Flavoured Sauce 510g

Oyster Sauce

Vegetarian Oyster Flavoured Sauce

Chicken Powder / Chicken Broth, Seasoning Powder, Soup Base

Chicken Bouillon Powder

How to make it

  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 and keep for sauce mix. 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.

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