Stir-fried Hairy Gourd with Dried Shrimps & Tang Hoon

Since young, whenever I've a craving for any food, mum would try her best to prepare it for me - most of the time, the very next day. This is one of my personal favourite from her many home-cooked receipes. To me, mum makes the best version of this dish.

Ingredients (Serve 2)
1 small hairy gourd, sliced into strips
10g of dried shrimps, soaked till softened
1 small carrot, sliced thinly
1 bundle of tanghoon, soaked till softened
1 piece of sweetened dried beancurd skin, cut into strips
2 garlic cloves, finely chopped
2 cups of water
1 tsp salt
1 tsp light soya sauce
1 tsp sesame oil

Method
Deep fry the beancurd skin till golden brown.

Heat up some cooking oil in a wok. Add in the garlic and dried shrimps till fragrant.

Add in the hairy gourd and carrot. Slowly pour in the water and simmer till the vegetables softened.

Stir in the salt, sesame oil and light soya sauce.

Add in the beancurd skin and tanghoon. Mix evenly and cook for approx. 3 mins.

Serve warm.