Ingredients: (serves 2)

  • Two medium courgettes

  • 60g tofu

  • 1 fresh Chinese mushroom

  • 10g mangetout

  • 10g carrot

  • 20g cellophane noodles

  • ½ tsp salt



  • ¼ tsp sugar

  • Few peppers

  • ½ tsp potato starch

  • 2 tsp vegetable oil

  • ½ tsp oyster sauce

  • A few dried shallot flakes 





fresh mushrooms

ming ai british chinese food culture 2011 p vegan 001


Recipe Provider

good earth restaurant


  • Soak the cellophane noodles in hot water for ½ hour, then chop into small pieces.  Dice the fresh Chinese mushroom, mangetout and carrot into very small pieces, and put them in a mixing bowl with the cellophane noodles.  Add the tofu and salt, pepper, potato starch and vegetable oil. Then smash the tofu and mix everything together well.

  • Peel the courgettes leaving some thin strips of skin, and cut each one across into 3 pieces. Scoop out the centre of the courgette, and fill each piece of courgette with a teaspoon of filling.  Put the courgette pieces upright in a steamer for 15 mins.  If a steamer is not used, it will take longer.

  • Take out the courgettes from the steamer. Pour the water from the steaming plate into a saucepan and mix with oyster sauce and heat it up.  Pour the sauce over the courgette, and add a few dried shallot flakes.



  • 中等大小西葫蘆 2 隻

  • 豆腐 60 克

  • 鮮冬菇 1 隻

  • 甜豆 10 克

  • 紅蘿蔔 10 克

  • 粉絲 20 克

  • 鹽 ½ 茶匙



  • 糖 ¼ 茶匙

  • 胡椒粉 少許

  • 生粉 ½ 茶匙

  • 植物油 2 茶匙

  • 蠔油 ½ 茶匙

  • 乾紅蔥頭片 少許




fresh mushrooms

ming ai british chinese food culture 2011 p vegan 001



good earth restaurant


  • 粉絲用熱水泡半小時後切碎,鮮冬菇、甜豆、紅蘿蔔切細粒,放在碗中。放入豆腐、鹽、胡椒粉、生粉和油,壓碎豆腐,攪拌均勻。

  • 西葫蘆削皮,每隻切成 3 段,中心挖空,每段填 1 茶匙餡料。將釀好的西葫蘆放入蒸籠蒸 15 分鐘。如使用其他炊具,則需要更長時間。

  • 取出西葫蘆。將蒸碟上的汁水倒入平底鑊中,加入蠔油攪拌均勻並加熱。將煮好的汁水倒在西葫蘆上,灑上少許乾紅蔥頭片。