Abalone and Veggies in Hairy Gourd Rings
What You Will Need
Ingredients
- LKK Premium Abalone in Premium Oyster Sauce with Dried Scallop 1 Can
- Hairy Gourd 3 pcs (Peeled)
- Soaked Snow Fungus 50g (Diced)
- Soaked Bamboo Fungus 40g (Chopped)
- Mushroom 2 pcs (Soaked and Diced)
- Carrot 30g (Diced)
Seasoning
- LKK Premium Chicken Bouillon Powder 1 Tsp.
- LKK Pure Black Sesame Oil 1 Tsp.
- Corn Starch 1 Tsp.
- Water 1 Tsp.
Sauce Mix
- Sauce of LKK Premium Abalone in Premium Oyster Sauce with Dried Scallop 320g
- Corn Starch 1 Tbsp.
- Water 1 Tbsp.
Made with
Lee Kum Kee products
How to make it
-
Slice the hairy gourd into 3cm thick and remove the seeds with a spoon.
-
Cook the hairy gourd in boiling water with medium heat for 4 minutes. Drain and set aside.
-
Boil snow fungus, bamboo fungus, mushroom, and carrot, drain after boiled.
-
Saute ingredients in step 3 with seasoning until fragrant and let cooled. Spoon the stuffing into the hairy gourd and place the abalone on top.
-
Fill water and place a steam rack into the pot, steam the stuffed hairy gourd rings over boiling water for 4 minutes.
-
Heat the abalone sauce. Mix the corn starch and water, add into the pan and cook until the sauce is thickened. Pour the sauce over the hairy gourd rings.
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