Stuffed Hairy Gourd with OmniPork & Mushroom |
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SERVES 4PREP •COOK 30m
Credit: The Royal Garden's Exec Chinese Chef Wai Shing Ho
stuffed gourd
| 95 | g | |||
| 2 | pieces | hairy gourd, peeled with some green skin on, sliced into 3cm thick, de-seeded, washed, and pat dry |
Stuff hairy gourd with Omnipork® and steam until hairy gourd softens (8-10 mins).
mushroom
| 75 | g | king oyster mushroom, shredded | ||
| ½ | teaspoon | vegetable seasoning | ||
| ½ | teaspoon | vegan oyster sauce | ||
salt | ||||
sugar |
Stir-fry king oyster mushroom with all ingredients. Place next to hair gourd.
sauce
| ½ | cup | vegetable broth | ||
| ½ | teaspoon | vegetable seasoning | ||
| ½ | teaspoon | vegan oyster sauce | ||
| ½ | teaspoon | corn starch |
In a pot, mix everything but corn starch to bring to a boil. Add corn starch to thicken.
Pour sauce over stuffed gourd and mushrooms.
red pepper, diced | ||||
| 8 | pieces | asparagus, sliced |
To serve, sprinkle red pepper and asparagus.