Thursday, August 28, 2014

Braised Hairy Gourd with Minced Meat

1 hairy gourd (mao gua) - peeled and cut into pieces
5 pcs dried shitake mushroom - soaked and drained
1 tbsp dried prawns - soaked and drained
dried beancurd stick
1 tsp white peppercorn - lightly pound
2 cloves garlic
1 shallot - sliced
1 tbsp rice wine
1 tbsp soy sauce
1 tbsp oyster sauce 
1 tsp sesame oil
1 tbsp vegetable oil
3/4 cup water or more

  1. Heat up oil in pot. Fry the dried prawns till lightly browned,  add shallot and garlic and fry till aromatic,  
  2. Add minced meat and do a quick stir fry over high heat.
  3. Drizzle rice wine, soy sauce and oyster sauce.  Fry to mix well.
  4. Add mushroom and beancurd stick. 
  5. Add water, cover and braised for 10 minutes.
  6. Add hairy gourd and continue to braised for another 10 to 15 minutes or till desired tenderness.
  7. Drizzle sesame oil  and serve warm.

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