Braised Ridged Gourd With Beancurd Skin

⏱ 45 min · 🍽️ 10 Servings · 🧂 10 Ingredients

Ingredients

  • 5 pieces beancurd skins
  • 1 cube bullion chicken stock, mashed
  • 1 teaspoon corn flour
  • 1 ts chopped garlic
  • 1/2 ts ground white pepper
  • 1 tin 425 gm mushroom
  • 1 tablespoon oysters sauce
  • 1 teaspoon vegetable oil
  • 2 tablespoons water
  • 1 piece 300 gm ridged gourd

Instructions

  1. Heat oil in work and deep fry tofu skin golden set on serving plate.
  2. Remove skin and ridges from gourd.
  3. Cut into wedges about 2-3 inches length.
  4. Heat up 1 tbsp oil in wok, saute chopped ginger until fragrant.
  5. Add in ridged gourd and stir well.
  6. Add mushroom and (A) and cook for 5 mins.
  7. Mix (B) pour into wok to thicken the gravy.
  8. Mix well and dish everything and pour over tofu skin. Ready to serve.
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Braised Ridged Gourd With Beancurd Skin
📖 Foodista
dairy freepescatarian

Braised Ridged Gourd With Beancurd Skin

If you want to add more gluten free, dairy free, and pescatarian recipes to your repertoire, Braised Ridged Gourd With Beancurd Skin might be a recipe you should try. This recipe serves 10 and costs 4 cents per serving. One serving contains 8 calories, 0g of protein, and 1g of fat.

⏱

Cook time

45 min

🍽️

Servings

10

🧂

Ingredients

10

View Original ↗

Nutrition

per serving

8 kcal

Calories

0 g

Protein

1 g

Fat

1 g

Carbs

Ingredients

For 10 servings

Instructions

  1. 1

    Heat oil in work and deep fry tofu skin golden set on serving plate.

  2. 2

    Remove skin and ridges from gourd.

  3. 3

    Cut into wedges about 2-3 inches length.

  4. 4

    Heat up 1 tbsp oil in wok, saute chopped ginger until fragrant.

  5. 5

    Add in ridged gourd and stir well.

  6. 6

    Add mushroom and (A) and cook for 5 mins.

  7. 7

    Mix (B) pour into wok to thicken the gravy.

  8. 8

    Mix well and dish everything and pour over tofu skin. Ready to serve.

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