1 Tbsp premium oyster sauce
1 tsp light soy sauce
1/2 tsp chicken stock powder
1/8 tsp pepper
150ml water or chicken stock
1. Trim away the ridges on the luffa and peel away the skin – leaving some green parts for colour if you like. Cut into wedges.
2. Blanch the luffa and carrot briefly in boiling water – about a minute. Dish out and set aside.
3. Heat the oil and sesame oil in a wok. Stir-fry the garlic and ginger until fragrant. Add the fungus and shimeji, followed by the luffa and carrot. Stir-fry briskly over high heat for 1 minute. Lower heat to medium and add in seasoning.
4. Stir in egg white and toss briefly. Turn off heat, dish out and serve.