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Wednesday, October 5, 2011

Stir Fry Loofah with Assorted Ingredients

A very complete vegetarian dish with at least 5 colours [white, green, yellow, red and black] of ingredients which is supposed to be good for healthy living.
300 gm loofah [kak kwa] - skinned and cut into wedges
100 gm mee kin [fresh gluten] - sliced
1 tin canned button mushrooms - halved
5 - 6 black fungus - soaked and break into smaller pieces
2 - 3 beancurd stick [tau kee] - soaked and cut 1 inch length
100 gm carrot - cut into desired shapes
10 gm tunghoon - soaked in water for 5 minutes
a few slices of ginger
2 tbsp oil
Seasoning [combine together]
2-3 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
salt to taste
dash of pepper
100 ml water
  1. Heat oil in wok, saute ginger till fragrant.  Add in gluten pieces, mushrooms, tau kee, carrots and black fungus.  Stir fry to mix ingredients well. 
  2. Add in seasoning.  Stir for a few seconds and add in water.  Bring to a boil till all ingredients are soft. 
  3. Then add in loofah.  Continue to fry to cook loofah until soft and add in tunghoon.  Cook till tunghoon is clear [very fast - 1 second]. Dish out to serve.

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