14 Pavillion Drive, Airport Oaks, Auckland

Recipe

Stir-fried Sze Gua with Black Fungus & Gingko Nut

Stir-fried Sze Gua with Black Fungus & Gingko Nut
Serves: 4 Ready In: 30 mins

Ingredient

Sze Gua      300 g
Dry Black Fungus    100 g
Bean curd Puff       80 g
Fresh Gingko Nut      100 g 
Ginger      2 slices
Carrot      8 small slices  


Method

1)   Remove shell, membrane and core of gingko 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 1/4 pieces, soak into hot water for 2 minutes
4)   Peel and wash Sze Gua, cut into small triangle pieces
5)   Heat wok with 2 tbsp of oil, stir fry Sze Gua until soft, dish up
6)   Heat wok again with 1 tbsp of oil, add ginger until oil is boiled
7)   Pour in black fungus, gingko nut, beancurd puff, stir fry for a while
8)   Add seasoning and cook for 5 minutes, keep stirring
9)   Add Sze Gua and carrot, stir fry for well mixing
10) Pour in thickening while sauce almost dry, stir fry for a while, dish up