Stir Fry Luffa With Black Fungus and Gingko Nut

Putonghua : sang gua cao yin xing mu er

 
Ingredients
Luffa  300 g          Dry Black Fungus  100 g                Ginger  5 small slices
Fresh Gingko Nut  100 g           Carrot  8 small slices

Sauce
Salt  1/2 tbsp             Sugar  1/3 tbsp             Oyster Sauce  1 tbsp
Chicken Stock  150 ml (vegetarian use water)                Pepper Powder and sesame oil  dash

Thickening
Cornflour  1 tbsp               Water 2 tbsp

Steps
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) Peel and wash luffa, remove seeds, then cut into small triangle pieces
4) Heat wok with 2 tbsp of oil, stir fry luffa until soft, dish up
5) Heat wok again with 1 tbsp of oil, add ginger until oil is boiled
6) Pour in black fungus, gingko nut, stir fry for a while
7) Add sauce and cook for 5 minutes, keep stirring
8) Add carot, stir fry for well mixing, pour in thickening while sauce almost dry
9) Stir fry for a while, sauce almost dry, dish up and serve

Remark
tbsp – table spoon
Luffa cook with black fungus is wonderful taste, in Chinese recipes.