瑤柱冬菇扒節瓜 Fuzzy Melon with Shitake Mushrooms and Dried Scallops

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材料:
節瓜、冬菇、豬肉、乾瑤柱、豉油、糖、麻油、蠔油、生粉、雞湯、薑

做法:
1. 薑切絲, 瑤柱浸軟, 冬菇浸軟去蒂切絲, 水留用。
2. 豬肉洗淨切絲, 加少許豉油、糖、麻油醃十五分鐘。
3. 節瓜去皮切件, 用滾水煮二十五分鐘左右, 畢起放碟。
4. 熱鑊落油, 爆薑片, 豬肉炒至七成熟, 放瑤柱和冬菇一起炒。
5. 加入少許瑤柱水、冬菇水和雞湯, 少許蠔油、豉油、糖兜匀。
6. 加蓋煮八分鐘埋杰生粉芡兜起搞掂放節瓜上即成。

Ingredients:
fuzzy melon
shitake mushroom
pork
dried scallops
soy sauce
sugar
sesame oil
oyster sauce
cornstarch
chicken broth
ginger

Directions:
* Slice ginger. Soak dried scallops in water. Soak shitake mushrooms in water till soft, remove stems and slice into pieces.
* Rinse pork, cut into pieces. Marinade with soy sauce, sugar and sesame oil.
* Peel fuzzy melon and cut into big chucks. Boil in water for about 25 minutes. Drain and put on plate.
* Put oil into heated pan. Pan-fry ginger, then add pork and fry till medium well. Add shitake mushrooms and dried scallops, fry together.
* Add a little bit of the soaked shitake mushroom water, dried scallop water and chicken broth. Stir with oyster sauce, soy sauce and sugar.
* Cover and cook for about 8 minutes. Add some cornstarch water, stir well. Serve on fuzzy melon.