Stir-Fried Angled Luffa with White Shimeji Mushroom & Wolfberry

Stir-Fried Angled Luffa with White Shimeji Mushroom & Wolfberry

Ingredients:

1 pc x 470g angled luffa (peeled and cut into pieces)

1 pkt x 150g white shimeji mushroom (discard the bottom and separate by hands)

1 tbsp wolfberry (rinsed and drained)

2 cloves garlic (peeled and chopped)

2 tbsp cooking oil

½ cup water

Seasonings:

1 tbsp concentrated chicken stock

¼ tsp salt

¼ tsp sugar

¼ tsp ground white pepper

Thickener:

1 tsp corn starch mixed with 2 tsp water

Preparation Instructions:

  1. Heat up a non-stick skillet with 2 tbsp of cooking oil, saute the chopped garlic until fragrant.
  2. Add in angled luffa, stir-fry until half-cooked.
  3. Add in white shimeji mushroom, water and seasonings. Stir to combine and bring to a boil.
  4. Add in wolfberry and thicken the sauce with corn starch solution.
  5. Dish out and serve.
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