Ingredients

• 600g angled loofah
• 75g cloud fungus
• 110g onion
• 150g medium-sized shrimps

Seasoning

• 1 1/2 tsp Salt
• 1 tsp light soy sauce
• 1 tsp sugar
• 1 tsp corn flour
• 1/2 tsP Shao Xiang wine

• 1/2 cup broth

Method

1. Soak the cloud fungus until tender; cut the onion into wedges; peel the angled loofah, then quarter it and cut into wedges; wash the shrimps, pat dry and marinate with corn flour and light soy sauce.
2. Heat the wok, add some oil to cook the shrimps, set aside. Saute the onion until fragrant. add the cloud fungus with a little broth, then add the angled loofah and cook with a little wine. When it is 80% done, stir in the shrimp.
3. Mix the remaining broth with all the seasonings, add it slowly to the shrimps while stir-frying. The dish is done when the sauce almost dries up.

Ingredients	Cook the shrimps	Add in the broth

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