Ingredients: 5 pieces beancurd skins,1 cube bullion chicken stock, mashed,1 teaspoon corn flour,1 ts chopped garlic,1/2 ts ground white pepper,1 tin 425 gm mushroom,1 tablespoon oysters sauce,1 teaspoon vegetable oil,2 tablespoons water,1 piece 300 gm ridged gourd
Instructions:
- Heat oil in work and deep fry tofu skin golden set on serving plate.
- Remove skin and ridges from gourd.
- Cut into wedges about 2-3 inches length.
- Heat up 1 tbsp oil in wok, saute chopped ginger until fragrant.
- Add in ridged gourd and stir well.
- Add mushroom and (A) and cook for 5 mins.
- Mix (B) pour into wok to thicken the gravy.
- Mix well and dish everything and pour over tofu skin. Ready to serve.