Stir-Fried Ridge Gourd With Shrimps & Black Fungus 角瓜炒黑木耳
Recipe source : Doris Choo
Ridge gourd is also known as luffa or loofah. It is reported to be low in saturated fats and cholesterol, high in dietary fibre and rich in vitamins and minerals.
This is how my mother used to cook ridge gourd. However, she used "wan yee", a type of black fungus which is thinner in texture than the black fungus which I am using. Serve this with hot steaming rice. Very appetising!
515g ridge gourd
150g shrimps, shelled and with veins removed
30g dried black fungus, soaked until soft and cut into small pieces
1 large onion, about 200g, cut into wedges
1 tsp salt
1/2 tsp sugar
a dash of pepper
3 tbsp cooking oil
1 Chinese rice bowl water
Instructions1. Heat wok and add cooking oil.
2. Add in onion wedges and stir-fry for 1 minute, then add shrimps followed by ridge gourd and black fungus.
3. Continue to stir-fry for 2 minutes, add in water. Let simmer until the water is almost dry.
4. Add in salt, sugar and pepper. Mix well.
5. Ready to serve.