A popular Cantonese-style recipe for hairy gourd (mao gua) stir-fried with garlic and fried dried shrimps, and braised in delicious stock with mung bean vermicelli (tang hoon) until soft and tender. (Adapted from 'Reviving Local Dialect Cuisine' by Madam Pang Nyuk Yoon)
In a small bowl, soak dried shrimps in warm water and set aside for 10 minutes. In a separate bowl, soak mung bean vermicelli (tang hoon) in warm water until softened, about 10 minutes. Drain softened shrimps and mung bean vermicelli.
Meanwhile, peel hairy gourd, rinse and cut into thick, match-stick strips. Dissolve chicken seasoning powder in hot water to make instant stock.
Heat up wok over medium fire. When wok is hot, add oil. Fry minced garlic until fragrant. Toss in dried shrimps, and stir fry until fragrant, and a little crisp. Put in the hairy gourd strips, and stir fry until softened.
Add chicken stock and seasonings. Braise the hairy gourd until the gourd becomes soft (to your liking), then add the mung bean vermicelli (tang hoon) to cook for another 2 minutes or so, or until tang hoon has absorbed almost all the stock and juices. Dish out onto a serving dish and serve immediately.