Serves 4

Like tofu, this gourd acts like a sponge, soaking up the flavors of the food it is cooked with.

1 ridged gourd (also called angled luffa)

3 tablespoons oil for stir-frying

1 clove garlic, minced

5 mushrooms, sliced

¼ teaspoon salt

¼ cup chicken broth

2 tablespoons Chinese rice wine or dry sherry

2 teaspoons soy sauce

1 teaspoon brown sugar

1 teaspoon cornstarch

4 teaspoons water

• Peel the gourd, leaving a few strips of green if desired to add a bit of color. Cut diagonally into thin slices.

• Add oil to a preheated wok or skillet. When the oil is hot, add the garlic clove. When the garlic is aromatic, add the ridged gourd, and stir-fry for about a minute. Add the mushrooms and the salt.

• Add the chicken broth and stir-fry for another minute. Add the rice wine, soy sauce, and brown sugar.

• Mix the cornstarch and water and add to the middle of the wok, stirring quickly to thicken. Mix through.

Too Much Cornstarch

If the mixture of cornstarch and water in a recipe produces a soggier sauce than you would like, try reducing the amount of cornstarch while keeping the ratio of cornstarch to water constant. For example, instead of 1 tablespoon of cornstarch mixed with 4 tablespoons of water, use ½ tablespoon cornstarch and 2 tablespoons water.