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Ingredients
- Hairy Gourd (peeled and cut
into half) - 1 piece
- Dried mushrooms (soaked and
shredded) - 3 pieces
- Pork (shredded) - 100 grams
- Shallots (chopped) - 1
teaspoon
- Garlic (chopped) - 1 clove
- Light soy sauce - 1 teaspoon
- Oyster sauce - 1 tablespoon
- Sugar - 1 teaspoon
- Water - 500 ml
- Cornstarch solution - 1
tablespoon
- Salt to taste
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Method
- Deep fry hairy gourd in hot
oil until golden brown. Dish out and drain well.
- Heat up 1 tablespoon of
cooking oil , add chopped shallot and garlic, stir fry to
fragrant then add mushrooms and shredded pork and continue to
stir fry for 2 minutes.
- Add light soy sauce, oyster
sauce, water, salt and sugar and bring to boil. Add cornstarch
solution to thicken gravy.
- Remove hairy gourd and cut
into thick pieces. Arrange onto a serving plate and spread gravy
on dish and serve.
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