Braised Ridged Gourd With Beancurd Skin
Details
- Serving Size: 10
- Gluten-Free: True
- Dairy-Free: True
Cuisine
- side dish
Ingredients
- 5 pieces beancurd skins
- 1 cube bullion chicken stock, mashed
- 1 teaspoon corn flour
- 1 ts chopped garlic
- 1/2 ts ground white pepper
- 1 tin 425 gm mushroom
- 1 tablespoon oysters sauce
- 1 teaspoon vegetable oil
- 2 tablespoons water
- 1 piece 300 gm ridged gourd
Instructions
Heat oil in work and deep fry tofu skin golden set on serving plate.
Remove skin and ridges from gourd.
Cut into wedges about 2-3 inches length.
Heat up 1 tbsp oil in wok, saute chopped ginger until fragrant.
Add in ridged gourd and stir well.
Add mushroom and (A) and cook for 5 mins.
Mix (B) pour into wok to thicken the gravy.
Mix well and dish everything and pour over tofu skin. Ready to serve.
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