AsianSide dish
Braised Ridged Gourd With Beancurd Skin
This dish pairs tender, braised ridged gourd and mushrooms with crisp, deep-fried beancurd skin. The gourd cooks quickly, softening in about 5 minutes as it soaks up a sauce rich with chicken bouillon and oyster. Frying the beancurd skin first ensures it stays light and crunchy, a nice textural counterpoint to the soft vegetables.
Method
8 steps · 45 min total
- 01
Fry Beancurd Skin
Heat 1 teaspoon vegetable oil in a wok. Deep fry the beancurd skins until they're golden and crisp, then transfer them to your serving plate.
