• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 200g angled loofah (seng kwa), skinned and cut into wedges
  • 30g carrot, cut into desired shapes
  • 5 fresh mushrooms, halved
  • 15 dried lily buds or golden needles (kam cham), soaked, ends trimmed and knotted
  • 3 pieces puffed tofu (taupok) cut into small pieces
  • 5-6 slices ginger
  • 4 red dates, seeded
  • 1 Tbsp kei chi
  • 1 Tbsp oil
  • 1 tsp sesame oil
  • Seasoning
  • A pinch of pepper
  • A pinch of sugar
  • 1 Tbsp vegetarian oyster sauce
  • Salt to taste
  • ¼ cup fresh chicken stock or water
  • Cornflour mixture (combined)
  • 1 tsp cornflour
  • 1 Tbsp water


  1. Plunge angled loofah, carrot and mushrooms into boiling water for 1 minute.
  2. Remove the vegetables and refresh in a bowl of cold water briefly.
  3. Heat wok with oil and sesame oil. Fry the ginger, then toss in all the vegetables, tofu, lily buds, red dates and kei chi. Add seasoning and fry for a while. Stir in the cornflour mixture to thicken the sauce.
  4. Dish out and serve immediately.

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