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Yun Er Bai Guo Cao Sheng Gua

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Description Edit

Stir-fried angled luffa with black fungus and ginkgo nut

Ingredients Edit

Seasoning Edit

Thickening Edit

Directions Edit

  1. Remove shell, membrane and core of ginkgo 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 ¼ 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, ginkgo nut, bean curd 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

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