Cook time: 25 mins
Yield: 3 to 4 serves
Ingredients:
- 1kg white gourd
- 8 Chinese dried mushrooms
- 1 egg, lightly beaten
- 3 slices ginger
- 100gm lean pork, shredded
- 1 cup salt-reduced chicken stock
- boiling water to preference
- salt, to taste
- 1½ tsp light soy sauce
- 1 tsp sugar
- 1 tsp cornflour
- ½ tsp cooking oil
- Rinse mushrooms. Soak them in some water until softened. Drain and dry well, cut into dices. Reserve the soaking water. Peel winter melon and cut into cubes. Marinate pork with seasoning for 10 to 15 minutes. Prepare some boiling water.
- Heat oil in a frypan. Sauté ginger until aromatic. Add mushrooms and stir fry for a while. Toss in diced winter melon. Add chicken stock and the soaking water, with some more boiling water to your preference. Bring to a boil. Add marinated pork and continue to cook for another 10 minutes. Season with salt. Turn off heat. Stir in beaten egg. Enjoy!
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