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Stir-fried Festival Gourd

Vegetables, also Vegetarian Foods

Stir-fried Festival Gourd
2 Tablespoons vegetable oil
1 onion, peeled and cut in sections, top to bottom
2 gourds, about a pound each, seeded and sliced, then cut at an angle into half-inch by one-inch pieces
1 Tablespoon soy sauce
5 Sichuan peppercorns, smashed with side of the cleaver
1/2 teaspoon salt
1 sheet fen pi (mung bean sheet), broken into irregular pieces, about an inch by an inch
1 teaspoon sesame oil
1. Heat wok, add oil then the onion and stir-fry onion until lightly browned, then add gourd pieces and brown them somewhat.
2. Add soy sauce, Sichuan peppercorns, salt, and one cup water, and stir. Reduce the heat and add the fen pi pieces. Cover and simmer for five minutes, stirring once or twice. If the mixture becomes too dry, add additional one-quater cup of water.
3. Remove the cover, and add the sesame oil, stir, and serve. Makes four servings.

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