500 g hairy gourd
20 g tung-fen (soaked in water till soft) drain and set aside
1 tbsp dried shrimp – soaked till soft, drain and set aside
200 ml water
1 egg – lightly beaten
1/2 carrot – julienned
2 cloves garlic – minced
1/2 tsp chicken powder
Salt and pepper to taste
1 tsp light soy sauce
1 tsp oyster sauce
1) Wash and scrap off the outer skin of the melon, cut into strips.
2) In a frying pan, heat oil over high heat. Add garlics and dried shrimp and stir fry till fragrant. Add melon, and saute until soft for about 3-4 minutes.Add the tung-fen and water. Bring to a boil and simmer for 3 minutes. Add egg, season with sauce ingredients and briskly toss for 1 minutes to combine well.
3) Add a few drops of sesame oil and serve hot.