[Prep: 15 minutes | Cook: 20 minutes| Serve: 4 | Calories: 350 per serving]
Download Recipe (Password: tony)
.: Ingredients :.
1- Minced pork, 400g
2- Chinese Luffa, 350g, peeled, cored, section to 3-4cm
3- Dried scallops, soaked, shredded
4- Dried shitake mushroom, soaked, cleaned, stemmed, diced
5- Chicken broth, 310 ml
6- Sesame seeds, 1 tbsp, for decoration
7- Ginger slices, 3 slices
1- Cold water, 2 tbsp)
2- Corn starch 1 tbsp
3- Dark soy sauce, 1 tsp
4- Sesame oil, 1/2 tsp
.: Directions :.
Marinade the chicken wings with "Tony's Marinade Method" for 15 minutes. Mix in the diced mushroom, shredded scallop. Mix it well and fill up the luffa pieces
(.: Note: Press the pork firmly after filled it into the luffa pieces. Divide the remaining pork into small meat balls)
Heat the pan with 1 tsp of oil over high heat. Pan-fry the ginger slices until both side is golden. Add in the stuffed luffa. Pan-fry stuffed luffa until both side is golden brown (about 2-3 minutes each side). Add in the chicken broth and hot water. Bring it to boil. Turn the heat to medium. Cover and simmer for 8-10 minutes (or until the luffa is soft)
(.: Note: Ginger will release its flavor after pan-frying. Turn the luffa only if the pork is golden brown. Turn it often will make the pork falls off the luffa easily.)
Dish up the stuffed luffa. Turn the heat to high. Bring the sauce to boil. Add in gradually the group B mixture (well mixed) until the sauce is thickened. Pour the sauce over the luffa and top with sesame seeds. Serve it hot.
(.: Note: Add the group b mixture slowly. Once the sauce the thickens, stop add in the mixture.)
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