Braised ridged gourd with beancurd skin

This is one famous dish at a Chinese Restaurant down town called Overseas.  That was where I first tasted it.  I love it ever since and whenever there is nice ridged gourd in the market, I will ask my Mum to cook this dish. 

Matured fruit section of the gourd can be used as a bath or kitchen sponge after being processed. My girfriend gave me a set of bath goodies last Christmas and there is this ridged gourd bath sponge in it.  Gives me a nice scrub and I like it.  Oh and it’s juice is believed to be a natural remedy for jaundice. 

Serving: 4

Ingredients:

1 pc 300gm ridged gourd

1 tin 425gm mushroom

5 pcs beancurd skins

1 tb vegetable oil

1 ts chopped garlic

(A)

1 tb oysters sauce

½ ts ground white pepper

1 cube bullion chicken stock, mashed

1 cup water

(B)

1 tsp corn flour

2 tb water

Method
:

Heat oil in wok and deep fry tofu skin till golden and set serving plate. Remove skin and ridges from gourd. Cut into wedges about 2-3 inches length.
 Heat up 1 tbsp oil in wok, saute chopped ginger until fragrant. Add in fried ridged gourd and stir well.
 Add mushroom and (A) and cook for 5 mins. Mix (B) pour into wok to thicken the gravy.  Mix well and dish everything out and pour over tofu skin.  Ready to serve.