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HAIRY GOURD
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INGREDIENTS
1 Hairy gourd 1 bundle Glass noodles (Tong hoon) 1.5 tbsp Dried prawn 1/4 Shrimp stock cube 1 tsp Soya sauce 3 cloves Garlic finely chopped 3 tbsp Cooking oil 1 tsp Sugar 2 shakes White pepper 1/2 tsp Corn flour in 1/3 cup Water 1 tsp Oyster sauce Salt to taste
Hairy gourd is not usually found in supermarkets in Australia. We grow ours from seed. It grows well and can be used in dishes as a replacement for zucchini although it is a bit more firm.
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METHOD
Soak the dried prawns in hot water for a few minutes then drain and set aside
Soak the noodles in hot water until they soften then drain and set aside
The hairy gourd has a prickly skin so peel it and it might be a good idea to hold it with a cloth
Cut the gourd up into small oblong pieces
Put coking oil into a frypan and heat on medium heat
Add garlic and fry until fragrant
Add the dried prawn
Add a shake of salt
Add sugar
Add the chopped gourd
Add the soya sauce and stir well
Add the noodles and stir again
Add oyster sauce
Add the corn flour / water mix and stir well
Add the pepper. Cook until the gourd starts to soften but don't overcook so it is limp.
Serve with rice and your choice of meat dish
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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