Mother’s Day Recipe: Stewed Luffa with Cloud Ear Fungus & Fresh Shrimps
Based on our Braised Luffa with Crabmeat and Crab Roe dish from our Mother’s Day Set Menu, we’ve streamlined it into a simple Mother’s Day recipe you can make at home!
Stewed Luffa with Cloud Ear Fungus & Fresh Shrimps RecipeMakes 2 servings Cooking time: 40mins |
云耳胜瓜浸鲜虾食谱适合两人享用 煮食时间：40分钟 |
Ingredients:250ml chicken soup stock 1/2 tsp salt 1/2 tsp sugar 3g shredded ginger 8 fresh prawns, peeled 30g white shimeiji mushrooms 200g luffa gourd 200g cloud ear fungus, pre-soaked* 250ml vegetable oil 1 tsp huadiao wine (optional) Cornstarch/Flour slurry:1 tsp cornstarch/all-purpose flour 1 tbsp water *Soak the fungus in cold water for at least 30mins before use |
材料：250克高汤 1/2 小匙盐 1/2 小匙白糖 3克姜丝 8只鲜虾仁 30克白姬菇 200克丝瓜 200克云耳, 预浸泡* 250克植物油 1小匙花雕酒（非必须） 水淀粉：1小匙玉米淀粉/中筋面粉 1大匙清水 *使用前，请用冷水将云耳浸泡至少30分钟 |
Steps 步骤:
1) Parboil the prawns in boiling water for about a minute and set aside
将虾放入沸水中焯烫约1分钟，捞出备用
2) Heat up half the oil in a wok, and when it has reached smoking point, fry the mushrooms for about 30s
在炒锅中加约125克植物油，油冒烟后放入姬菇翻炒约30秒
3) Add the prawns to the wok and continue stir-frying for another 20s before setting aside
把虾仁放入炒锅再继续翻炒约20秒后，盛出备用
4) Reusing the oil, fry the gourds for about 30s and set them aside
利用锅中余油，翻炒丝瓜约30秒后，盛出备用
5) Heat up the remaining oil and stir-fry the cloud ear fungus for 30s once the oil has reached smoking point
在炒锅中加热剩下的植物油。油冒烟后放入云耳翻炒30秒
6) Add the gourds in and continue stir-frying together for a minute. Set aside
加入丝瓜，继续一起翻炒约1分钟后，盛出备用
7) Sauté the shredded ginger, then add the soup stock along with the gourds and fungus
炒香姜丝后，加入高汤，丝瓜和云耳
8) Add some salt and sugar and stir-fry for about a minute
加盐和糖，翻炒大约一分钟
9) Add in the prawns and mushrooms and simmer for 15-20s. You may add in the huadiao wine at this point
在炒锅中加入虾和姬菇，小火煮15至20秒，此时可加入花雕酒
10) Add the cornstarch/flour slurry and stir-fry for 10-20s. It is finished!
加入水淀粉，翻炒10至20秒即可。完成了！
We hope you’ve enjoyed this Mother’s Day recipe! Find our other recipes below
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