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Chinese Squash with Fermented Bean curd Sauce

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Chinese Squash with Fermented Bean curd Sauce

Serves : 4
Preparation time : 10 minutes
Cooking time : 10 minutes

Ingredients :

750g (1/2 lbs) silk squash ( loofah ) or winter melon,
1 tablespoon oil
3 cloves garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon cornflour dissolved in 2 tablespoons water
1 spring onion, cut into lengths, to garnish
1 red finger-length chili, deseeded and sliced, to garnish

Sauce
2 squares fermented bean curd
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
60 ml (1/4 cup) water

Method :

Peel the squash or winter melon, remove the seeds, and cut into large chunks lengthwise.
Combine all the sauce ingredients, stirring to break up the bean curd, then set aside.
Heat the oil in a wok until smoking and stir-fry the garlic and ginger for 30 seconds.
Add the squash or winter melon, stir-fry 1 to 2 minutes, and stir in the sauce. Cover; reduce the heat to low, and cook until soft 4, to 5 minutes.
Add the corn flour mixture to the squash, stir well, cover, and cook 1 more minutes for the sauce to thicken. Garnish with the spring onions and chili.

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Last Updated: 07/10/08