丝瓜也有粉丝哦！Stir Fry Luffa with Rice Vermicelli

材料：

丝瓜 - 1条 （去皮/种子；用滚刀法切成块状）
冬粉 - 2束（泡软备用）
虾米 - 2汤匙 （泡软；剁碎）
蒜茸 - 1汤匙
蛋液 - 少许

调味：

鸡汤 - 1/2杯
胡椒粉 - 少许
麻油 - 少许
米醋 - 几滴
芡粉水 - 少许 （勾芡用的）

做法：

起油锅，加入1汤匙油把蒜茸/虾米碎炒香。
加入丝瓜爆炒一下，才加入鸡汤焖片刻。
把冬粉加入；炒均匀后，加入胡椒粉和米醋伴匀。
然后勾芡和滴入麻油。
熄火，趁热加入蛋液翻炒几下即可上盘。

小明小贴士：

冬粉很吃水的；记得加入后如果太干，可以加鸡汤。
鸡蛋最后熄火趁热加入伴均匀，可以避免鸡蛋炒得太老。

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Ingredients:

Luffa - 1 pc (remove skin/seeds; cut into wedges)
Rice vermicelli - 2 bundles (soak till soft; set aside)
Dried Shrimp - 2 tbsp (soak till soft; chopped coarsely)
Chopped Garlic - 1 tbsp
Egg liquid - a little (approx. 1/2 egg)

Seasonings:

Chicken Stock Soup - 1/2 cup
Ground Pepper powder - a pinch
Sesame oil - a dash
Rice vinegar - a few drops
Potato Starch Water mixture - a little (for thickening the sauce)

Method:

Heat up the wok, add 1 tbsp of oil. Fry the dried shrimp and garlic till fragrance.
Add in luffa wedges and pan fried a while.
Pour in chicken stock and simmer till it's almost cooked; toss in rice vermicelli and mix well.
Stir in pepper and vinegar just before thickening the sauce.
After the sauce is thicken, add in sesame oil.
Turn off the heat, quickly stir in the egg liquid; serve immediately.

Small Ming's Tips:

Rice vermicelli tends to adsorb liquid fast; add in additional stock soup if it is too dry.
Stir in Egg lastly, is to prevent the egg from over cooking. The remaining heat in the sauce is sufficient to cook the egg and yet not over cooking it.