400g per packProduct of Malaysia/Thailand EASY BLACK FUNGUS MUSHROOM & LUFFA STIR-FRY INGREDIENTS 250g luffa gourd40g carrot, cut into desired shapes1 Tbsp oil1 Tbsp sesame oil1 tsp chopped garlic4 thin slices ginger50g fungus mushroom, cut into florets100g brown shimeji mushrooms, ends trimmed2 egg whites Seasoning (Optional)1 Tbsp premium oyster sauce1 tsp light soy sauce1/2 tsp chicken stock powder1/8 tsp pepper150ml water or chicken stock METHOD 1. Trim away the ridges on the luffa and peel away the skin – leaving some green parts for colour if you like. Cut into wedges.2. Blanch the luffa and carrot briefly in boiling water – about a minute. Dish out and set aside. 3. Heat the oil and sesame oil in a wok. Stir-fry the garlic and ginger until fragrant. Add the fungus and shimeji, followed by the luffa and carrot. Stir-fry briskly over high heat for 1 minute. Lower heat to medium and add in seasoning. 4. Stir in egg white and toss briefly. Turn off heat, dish out and serve.
