Name: Winter melon treasures
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: En
Ingredients: 1 slice Winter Melon; 4 Dried Oysters; 4 Conpoy (Dried scallops); 5g Black Moss; 8 Flower mushrooms (small); 6 Ginkgo nuts; 5 dried Beancurd sticks; 2 slices Ginger (shredded); 3 whole Garlic; ½ cup Chicken stock; 2 tsp Oyster sauce; 2 tsp Chinese wine; 2 tsp Sesame oil; ½ tsp Fish sauce; 1 tbsp Cooking oil

Ingredients

1 slice Winter Melon
4 Dried Oysters
4 Conpoy (Dried scallops)
5g Black Moss
8 Flower mushrooms (small)
6 Ginkgo nuts
5 dried Beancurd sticks
2 slices Ginger (shredded)
3 whole Garlic
½ cup Chicken stock
2 tsp Oyster sauce
2 tsp Chinese wine
2 tsp Sesame oil
½ tsp Fish sauce
1 tbsp Cooking oil

Preparation

Preparation30 min

Cook time20 min

Soak conpoy, mushrooms, black moss & oysters in water till soft.

Remove mushroom stems & marinade for 30 mins with 1 tsp each: oyster sauce, sesame oil & wine.

Deep fry beancurd sticks till golden brown. Be careful not to fry on high heat as itll burn easily. Drain & set aside.

Heat oil & sauteed garlic till fragrant. Throw it ginger, mushrooms & oysters.

Pour in stock & add beancurd sticks & ginkgo nuts. Add remaining oyster sauce & simmer for 5 mins. Add wine , sesame oil & black moss.

Mix well & transfer to melon. Cover with plastic cling & microwave on steam mode or for about 3-5 mins till melon becomes soft. Serve this rich appetizing dish hot!