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Vegetables on Hairy Gourd with Premium Light Soy Sauce

Preparation Time:   15  (mins)
Cooking Time:   15  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Normal
Serving Size:   4  (person)


Hairy gourd 300 g [1 pc]
Asparagus 50 g [thinly sliced]
Hon Shimeji mushroom(s) 50 g
Fresh Shiitake mushroom(s) 50 g [sliced]
Carrot (s) 50 g [thinly sliced]
Baby corn 25 g [thinly sliced]
Chili 1/2 pc [red, cut into pieces]


Premium Light Soy Sauce 1 1/2 tbsp
Chicken Bouillon Powder 1/2 tsp
Water 8 tbsp
Corn starch 1 1/2 tsp
Sugar 1/2 tsp

  1. Peel the hairy gourd.  Cut into 8 rounds [about 1 cm thick].  Add a little salt and oil into boiling water.  Cook hairy gourd until tender.  Drain and put on a serving plate.  Keep warm.
  2. Saute red chili in 1 tbsp oil.  Add asparagus, Hon Shimeji mushrooms, Shiitake mushrooms, carrot, baby corn and stir-fry for about 3 minutes.  Stir in sauce mix and heat through.  Pour over hairy gourd.  Serve hot.

Tag: Hairy gourd, Premium light soy sauce

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