Yun Er Bai Guo Cao Sheng Gua

Description
Stir Fry angled luffa With black fungus and gingko nut

Ingredients

 * angled luffa     300 g
 * Dry black fungus   100 g
 * bean curd Puff      80 g
 * Fresh gingko nut     100 g
 * ginger     2 slices
 * carrot     8 small slices

Seasoning
 * salt    1/2 tbsp
 * Sugar    1/3 tbsp
 * Oyster Sauce    1 tbsp
 * chicken stock  200 ml (vegetarian use water)
 * pepper and sesame oil       dash

Thickening
 * corn flour    1 tbsp
 * water    2 tbsp

Directions

 * 1) Remove shell, membrane and core of gingko nut, boil in hot water for 5 minutes
 * 2) Soak dry black fungus and tear into small slices, boil in hot water for 5 minutes
 * 3) Cut beancurd puff into 1/4 pieces, soak into hot water for 2 minutes
 * 4) Peel and wash angled luffa, cut into small triangle pieces
 * 5) Heat wok with 2 tbsp of oil, stir fry angled luffa until soft, dish up
 * 6) Heat wok again with 1 tbsp of oil, add ginger until oil is boiled
 * 7) Pour in black fungus, gingko nut, beancurd puff, stir fry for a while
 * 8) Add seasoning and cook for 5 minutes, keep stirring
 * 9) Add angled luffa and carrot, stir fry for well mixing
 * 10) Pour in thickening while sauce almost dry, stir fry for a while, dish up