Loofah with Enokitake and Dried Scallop

Written by: Miho

Ingredients:

• 1 lb Loofah
• 2 Dried Scallops
• 100 g Enokitake
• 1 Clove garlic
• 1 Cup Warm Water
• Sesame oil

Seasoning;

• 1 Tbsp Chicken Powder
• 1 Tbsp Corn Starch
• 3 Tbsp Water
• Salt and Pepper

Directions:

1. Wash dried scallops and use 1 cup warm water soak until soft. Then steam for 1/2 hour. Reserve liquid from steaming. Tear dried scallops into shreds.
2. Wash enokitake and cut into small pieces (scallop size)
3. Skin loofah and cut into pieces.
4. Heat wok, add some oil. Add loofah and stir fry until soft and dish up.
5. In a small bowl, mix all the seasoning.
6. Heat wok, add sesame oil, stir fry garlic a while, then add dried scallops and the scallop liquid bring to the boil, simmer for a while, add the seasoning mixture with low heat, cook for a while, then pour over the loofah. Serve hot.