Ingredients A | 材料A： 2 pc bean curd pockets | 豆卜2粒, 50g Enoki mushroom | 金针菇50克, 25g soaked black fungus | 浸发木耳25克, 1 loofah | 节瓜1粒
Ingredients B | 材料B： 40g juliennes ginger | 姜丝40克, 1 1/2tbsp sesame oil | 麻油1 1/2汤匙 , 1 tbsp oil | 油1汤匙
Seasoning | 调味料：2 tbsp Fuchow red wine lees | 红糟2汤匙, 1 tbsp concentrated vegetarian stock | 斋汤1汤匙, 1/4tsp salt | 盐 1/4茶匙, 2 1/2 bowls water | 水2 1/2饭碗
Method | 做法：
1. Cut loofah into thick slices and blanch with hot oil.
节瓜切厚片，拉油备用。
2. Saute ginger until golden brown.
烧热麻油和食油，爆香姜丝至金黄色。
3. Add in all ingredients and seasoning, bring to boil for a while, done.
加入全部材料和调味料， 煮滚片刻即可盛起享用。
原食谱来自：Feminine 风采第631期
