Stuffed Hairy Gourd

| Recipes

Stuffed Hairy Gourd

 

Ingredients

  • 2 hairy gourd (~500g)
  • 2 Chinese mushrooms, rehydrated
  • 150g minced pork/alternative
  • 1 heaped tbsp of corn starch for dusting
  • finely sliced red chillies and/or spring onion greens for garnish

Marinade

  • 1.5 tbsp Lee Kum Kee Premium Oyster Sauce
  • 0.5 tsp Lee Kum Kee Pure Sesame Oil
  • 0.5 tsp corn starch
  • 1 tbsp water
  • white pepper to taste

Sauce Mix

  • 2.5 tbsp Lee Kum Kee Premium Oyster Sauce
  • 2 tsp corn starch
  • 125ml water

Method

  1. Peel the gourd, cut into 1 inch rounds (~10 in total)
  2. Remove seeds and pulp, set aside.
  3. Mix mince with marinade ingredients and stir until sticky.
  4. Finely dice the Chinese mushrooms and add to the mince mix, divide into 10 portions. 
  5. Dust the inside of hairy gourd with corn starch, stuff with mince.
  6. Arrange the stuffed hairy gourd rounds on a plate
  7. Place the plate into a steaming rack in the wok with boiling water. Cover with a lid and steam for ~22min/until done. Pour away the excess juices.
  8. Alternatively use a modern steamer or steam in a makeshift steamer (for example in a colander in a large saucepan with a lid)
  9. Mix together the sauce ingredients and bring to boil. Pour over hairy gourd and garnish. Serve immediately.

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