Braised Ridged Gourd with Mushrooms
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.