2 luffa – peeled and rinsed. Cut into 3 inch in lengthwise or slanting pieces. Remove seeds
100 g enoki mushrooms – trimmed off the roots
1/2 carrot – sliced
8-10 pieces fish paste mushrooms – steamed in rapidly boiling water for 1 minute
3 cloves garlic – minced
1 egg – lightly beaten
1 tsp corn flour – (mixed with 1 tbsp water)
1 tbsp abalone sauce
1 tbsp mushroom granule
1 tbsp light soy sauce
1 tsp sesame oil
250-300 ml chicken stock
Salt & pepper to taste
1) Blanched luffa in a pot of boiling water with salt & oil for 1 minute. Drained and set aside.
2) Heat oil in a wok and saute garlic till fragrant, add sauce ingredients and bring to boil. Add fish paste mushrooms, carrot, enoki mushroom and simmer over low medium heat for 2-3 minutes. Add in luffa and continue to simmer for 2 minutes.
3) Thicken with corn starch and lastly drizzle in beaten egg. Stir to mix gently and cook for a further 1 minute.
4) Transfer to a serving dish and serve hot.