Braised Ridged Gourd With Beancurd Skin

Braised Ridged Gourd With Beancurd Skin

Braised Ridged Gourd With Beancurd Skin

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Dairy-Free:   True
Cuisine
  • side dish
Comments
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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