Saturday, June 6, 2009

Luffa 絲瓜 and Beancurd with Dried Shrimp


  1. Cut luffa 絲瓜 into pieces
  2. Cut each beancurd pocket into 6 pieces
  3. Soak a handful of dried shrimp into hot water until soft. Then coarsely chop them.
  4. Heat the wok with oil, add the dried shrimp together with some ginger and garlic into hot oil until fragrant.
  5. Add luffa 絲瓜 into the wok, pour in some wine and stir.
  6. Add some chicken broth and the beancurds. Stir. Then cover the wok.
  7. Serve hot when it’s done.
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