Stir Fry Angled Luffa With Black Fungus and Gingko Nut

yun er bai guo
cao sheng gua (Mandarin)

Seasoning
Salt 1/2 tbsp
Sugar 1/3 tbsp
Oyster Sauce 1 tbsp
Chicken Stock 200 ml (vegetarian use water)
Pepper and sesame oil dash

Thickening
Corn Flour 1 tbsp
Water 2 tbsp

Steps
1) Remove shell, membrane and core of gingko nut, boil in hot water for 5 minutes
2) Soak dry black fungus and tear into small slices, boil in hot water for 5 minutes
3) Cut beancurd puff into 1/4 pieces, soak into hot water for 2 minutes
4) Peel and wash angled luffa, cut into small triangle pieces
5) Heat wok with 2 tbsp of oil, stir fry angled luffa until soft, dish up
6) Heat wok again with 1 tbsp of oil, add ginger until oil is boiled
7) Pour in black fungus, gingko nut, beancurd puff, stir fry for a while
8) Add seasoning and cook for 5 minutes, keep stirring
9) Add angled luffa and carrot, stir fry for well mixing
10) Pour in thickening while sauce almost dry, stir fry for a while, dish up

Remark
tbsp - table spoon
Angled Luffa cook with black fungus is wonderful taste, in Chinese recipes.
Option requested by Tom Plagemann.