Recipe Ingredient
- 200g angled loofah (seng kwa), skinned and cut into wedges
- 30g carrot, cut into desired shapes
- 5 fresh mushrooms, halved
- 15 dried lily buds or golden needles (kam cham), soaked, ends trimmed and knotted
- 3 pieces puffed tofu (taupok) cut into small pieces
- 5-6 slices ginger
- 4 red dates, seeded
- 1 Tbsp kei chi
- 1 Tbsp oil
- 1 tsp sesame oil
- Seasoning
- A pinch of pepper
- A pinch of sugar
- 1 Tbsp vegetarian oyster sauce
- Salt to taste
- ¼ cup fresh chicken stock or water
- Cornflour mixture (combined)
- 1 tsp cornflour
- 1 Tbsp water
Instructions
- Plunge angled loofah, carrot and mushrooms into boiling water for 1 minute.
- Remove the vegetables and refresh in a bowl of cold water briefly.
- Heat wok with oil and sesame oil. Fry the ginger, then toss in all the vegetables, tofu, lily buds, red dates and kei chi. Add seasoning and fry for a while. Stir in the cornflour mixture to thicken the sauce.
- Dish out and serve immediately.
