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 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) Cut beancurd puff into 1/4 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, gingko nut,
beancurd 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
Remark
tbsp - table spoon
Angled Luffa cook with black fungus
is wonderful taste, in Chinese recipes.
Option requested by Tom Plagemann.
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