Stir-Fry Hairy Gourd (Mo Gua) with Black Fungus and Green Peas
Ingredients: Hairy gourd, peeled, center core of seeds removed and thinly sliced; 3-4 fresh black fungus pieces, rinsed and thinly sliced; 1/2 cup frozen peas, thawed; 1 clove garlic finely minced; 1/2 tsp minced ginger; salt and white pepper to taste; drizzle of sesame oil
Directions: Heat oil in pan, add ginger and garlic and fry till fragrant. Add hairy gourd and fry briskly, add a little in the process so that mixture does not dry out too quickly. Then add in black fungus and fry briskly, mixing well with hairy gourd. Add a little more water and fry till hairy gourd turns slightly tender. Add in green peas the last. Then pinch of salt and white pepper to taste. Dish out to serve. Drizzle 2-3 drops of sesame oil over vegetables and toss well after served.
Hairy Melon and Cucumber
Not only in shape, the texture of this melon is very similar to cucumber. But with cucumber, you want to be sure not to cook it for too long before it turns soggy and soft. Hairy Melon seems hardier than cucumber, retaining a fleshy light crisp after a quick stir-fry.
Not the first time I am saying this but many vegetarian dishes are able to shine without oyster sauce if we know how to marry ingredients. Here's to
Make a Guess
Ok. I am going to disrupt the subject continuity and set you guessing over the weekend. If a picture paints a thousand words, then you may want to tell me about the dish below. Well, not the best picture for your guess but perhaps...use your wild imagination and tell me what it is.
More clue....or no clue?
Definitely does not fit into the "light and refreshing" description of food. What is it?
Tag: hairy gourd, melon, squash
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