Hairy gourd with vermicelli and dried shrimp

Ingredientsserves 4

Method

1. Soak the shrimp, mushrooms and vermicelli separately: the shrimp fifteen minutes with the water kept, the mushrooms until soft, then sliced, water kept, and the vermicelli ten minutes in cold water, cut in half with scissors so it serves neatly.
2. Scrape the skin off the gourd with a spoon or the back of a knife and cut it into thick batons.
3. Heat a tablespoon and a half of oil, fry the ginger and garlic until fragrant, then the dried shrimp until they smell toasty.
4. Add the gourd and toss two minutes until the edges turn translucent.
5. Add the shrimp water, mushroom water and stock (or water), the sliced mushrooms, oyster sauce, salt and sugar; lid on, medium-low heat, five to six minutes until the gourd is tender.
6. Lay the drained vermicelli on top, lid on, two to three minutes only: it should drink the liquid and no more, since overcooked it turns to paste or goes dry. Christine's rule: last in, never overcooked.
7. Toss once, add the sesame oil and white pepper, and serve.

Take care

• Contains crustacean (dried shrimp); oyster sauce contains mollusc (oyster), soy and wheat.

The story

A Cantonese summer dish from the years when a family's protein for the day might be two spoons of dried shrimp: the gourd gives sweetness and water, the vermicelli soaks up the little broth, and the shrimp makes it taste of the sea. It is the near-vegetarian weeknight dish of this volume and the one most often taught first to a child learning to cook.

Same technique

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Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.