Stuffed Hairy Gourd with OmniPork & Mushroom

SERVES 4PREP COOK 30m

Credit: The Royal Garden's Exec Chinese Chef Wai Shing Ho

stuffed gourd

95g

Omnipork®

2pieces

hairy gourd, peeled with some green skin on, sliced into 3cm thick, de-seeded, washed, and pat dry

  1. Stuff hairy gourd with Omnipork® and steam until hairy gourd softens (8-10 mins).

mushroom

75g

king oyster mushroom, shredded

½teaspoon

vegetable seasoning

½teaspoon

vegan oyster sauce

salt

sugar

  1. Stir-fry king oyster mushroom with all ingredients. Place next to hair gourd.

sauce

½cup

vegetable broth

½teaspoon

vegetable seasoning

½teaspoon

vegan oyster sauce

½teaspoon

corn starch

  1. In a pot, mix everything but corn starch to bring to a boil. Add corn starch to thicken. 

  2. Pour sauce over stuffed gourd and mushrooms.

red pepper, diced

8pieces

asparagus, sliced

  1. To serve, sprinkle red pepper and asparagus.