Yun Er Bai Guo Cao Sheng Gua

Description
Stir-rried angled luffa with black fungus and ginkgo nut

Ingredients

 * 300 g angled luffa
 * 100 g dry black fungus
 * 80 g bean curd puff
 * 100 g fresh ginkgo nut
 * 2 slices ginger
 * 8 small slices carrot

Seasoning

 * ½ tbsp salt
 * ⅓ tbsp sugar
 * 1 tbsp oyster sauce
 * 200 ml chicken stock (vegetarian use water)
 * dash pepper and sesame oil

Thickening

 * 1 tbsp corn flour
 * 2 tbsp water

Directions

 * 1) Remove shell, membrane and core of ginkgo 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 ¼ 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, ginkgo nut, bean curd 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