Chinese Recipes

 
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Materials
Angled Luffa      300 g
Dry Black Fungus    100 g
Bean curd Puff       80 g
Fresh Gingko Nut      100 g 
Ginger      2 slices
Carrot      8 small slices  

Seasoning
Salt     1/2 tbsp
Sugar     1/3 tbsp
Oyster Sauce     1 tbsp
Chicken Stock   200 ml (vegetarian use water)
Pepper and sesame oil        dash

Thickening
Corn Flour     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)   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.