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The exoticism of some of these ginkgo recipes is almost enough to make me get on a plane to Asia.
Today’s recipe from Amy Beh is via Chetam.
Ingredients 15 pieces dried golden lilies (kam cham), soaked, with the ends cut off and a knot tied in the middle 10 button mushrooms, halved 6-7 pieces cloud ear fungus, soaked 10 gingko nuts, shelled and skinned 6 pieces gluten puffs 100g carrot, cut into desired shapes 150g broccoli, cut into florets 5g fatt choy, soaked, and excess water squeezed out 2 tablespoons oil Sauce 1 tablespoon vegetarian oyster sauce 1 tablespoon light soy sauce ½ teaspoon sugar or to taste 1 teaspoon sesame oil ¼ teaspoon salt â…› teaspoon pepper 3-4 tablespoons water Thickening (combine) ½ teaspoon corn flour 1 tablespoon water Method Parboil gingko nuts in boiling water for five to six minutes. Add in button mushrooms, carrots and broccoli then parboil for a minute. Dish out and drain. Heat oil in a wok and add in all the ingredients. Stir-fry for two minutes. Mix in the sauce ingredients and add thickening. Dish out and serve immediately.