Ingredient
400g smooth loofah
200g squid
40g minced pork
20g dired scallop (shredded)
2 tbsp dong cai
Seasoning
1/4 tsp salt
1/2 tsp sugar
1 tsp fish sauce
Pepper to taste
A few drops of sesame oil
1 cup chicken stock
Sauce
Thickening glaze:
1 tsp corn starch
2 tbsp water
Method
Peel loofah. Cut into long strips. Rinse squid and cut into small pieces.
Deep fry loofah strips briefly in wok with oil. Drain. Return loofah to wok and stir fry briefly.
Add minced pork, squid, shredded dried scallop and seasoning. Stir fry for a while. Lastly add dong cai and thickening glaze. Stir well till sauce thickens. Serve.
