Stuffed Hairy Gourd with Omnipork & Mushroom

Time: ≤30mins Veg. Cat.: Vegan / Buddhist-friendly Cooking: Steam Category: Banquet Dish Servings: 0 Author: 【The Royal Garden】Executive Chinese Chefs - Wai Shing Ho

Ingredients

Omnipork

95g

Hairy Gourd

1-2 pieces

King Oyster Mushroom

75g

Diced red pepper

As appropriate(garnish)

Sliced asparagus

8 pieces (garnish)

Seasoning

Vegetable Seasoning

½ tsp

Vegan Oyster Sauce

½ tsp

Salt

Appropriate

Sugar

Appropriate

Sauces

Vegetable Broth

½ cup

Vegetable Seasoning

½ tsp

Vegan Oyster Sauce

½ tsp

Corn Starch

½ tsp

Steps

Step 1

Skilfully peel the outermost skin of the hairy gourd to leave some green skin on. Cut the hairy gourd into pieces of 2-3cm thick. Remove the seeds in the centre. Wash and pat dry.

Step 2

Stuff the hairy gourd pieces with Omnipork and steam 8-10 minutes until the hairy gourd softens.

Step 3

Mix vegetable broth with vegetable Seasoning and vegan oyster sauce and bring to a boil. Add corn starch to thicken the sauce and pour over the hairy gourd.

Step 4

Shred the king oyster mushrooms and stir-fry with vegetable stock, vegan oyster sauce, salt and sugar. Place on the side of hairy gourd.

Step 5

Sprinkle red pepper and asparagus to serve.