Stuffed Hairy Gourd Vegetarian Style
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
How to make it
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.
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.
Arrange fried ingredients on hairy gourd. Serve hot.
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