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
1 tbsp concentrated chicken stock
¼ tsp salt
¼ tsp sugar
¼ tsp ground white pepper
1 tsp corn starch mixed with 2 tsp water
- Heat up a non-stick skillet with 2 tbsp of cooking oil, saute the chopped garlic until fragrant.
- Add in angled luffa, stir-fry until half-cooked.
- Add in white shimeji mushroom, water and seasonings. Stir to combine and bring to a boil.
- Add in wolfberry and thicken the sauce with corn starch solution.
- Dish out and serve.