HAIRY GOURD

 

 

INGREDIENTS

 

1 Hairy gourd

1 bundle Glass noodles (Tong hoon)

1.5 tbsp Dried prawn

1/4 Shrimp stock cube

1 tsp Soya sauce

3 cloves Garlic finely chopped

3 tbsp Cooking oil

1 tsp Sugar

2 shakes White pepper

1/2 tsp Corn flour in

1/3 cup Water

1 tsp Oyster sauce

Salt to taste

 

Hairy gourd is not usually found in supermarkets in Australia. We grow ours from seed. It grows well and can be used in dishes as a replacement for zucchini although it is a bit more firm.

 

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METHOD

 

Soak the dried prawns in hot water for a few minutes then drain and set aside

 

 

Soak the noodles in hot water until they soften then drain and set aside

 

 

The hairy gourd has a prickly skin so peel it and it might be a good idea to hold it with a cloth

 

 

Cut the gourd up into small oblong pieces

 

 

Put coking oil into a frypan and heat on medium heat

 

 

Add garlic and fry until fragrant

 

 

Add the dried prawn

 

 

Add a shake of salt

 

 

Add sugar

 

 

Add the chopped gourd

 

 

Add the soya sauce and stir well

 

 

Add the noodles and stir again

 

 

Add oyster sauce

 

 

Add the corn flour / water mix and stir well

 

 

Add the pepper. Cook until the gourd starts to soften but don't overcook so it is limp.

 

 

Serve with rice and your choice of meat dish

 

 

 

 

All the recipes on this disc/website are original and copyright 2010 Dorothy P.C. Loader.

 

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