材料
合掌瓜10兩
冬菇4朵
瘦肉3兩
乾葱2粒(切片)

調味料
蠔油半湯匙
鹽1/3茶匙
胡椒粉少許
水半杯
調匀

獻汁
粟粉1茶匙
水3湯匙
調匀

做法：
01 冬菇去蒂，用水浸透洗凈，切絲；瘦肉洗淨，切絲。
02 合掌瓜去皮、去核、洗凈，切片。
03 熱鑊下油1湯匙，下瘦肉及冬菇炒匀，加入含掌瓜及調味料拌匀，加蓋煮7分鐘，拌匀下獻汁煮滾即成。

Q:合掌瓜去皮時，會釋出黏液，難以清洗，怎辦？
A:刨皮時，可戴上手套或隔著膠袋，有效隔絕黏液。

Ingredients
375g chayote
113g lean pork
4 dried black mushrooms
2 cloves shallot (sliced)

Seasoning
1/2 tbsp oyster sauce
1/3 tsp salt
ground white pepper
1/2 cup water
mixed well

Thickening Glaze
I tsp cornstarch
3 tsps water
mixed well

Method
01 cut off the stems of the black mushrooms. Soak them in water until soft. Rinse well and shred them. Rinse the lean pork and shred it.
02 Peel and seed the chayote. Rinse well and slice it.
03 Heat a wok and add 1 tbsp of oil Put in the lean pork and black mushrooms Stir well.Add chayote and seasoning.Mixfurther and cover the lid. Cook for 7 minutes stir in the thickening glaze and bring to the boil. Serve.

Q: When I peel the chayote, it gives some sticky substance which is hard to rinse off. What should I do?
A: Wear gloves when you peel it, or peel it in a plastic bag, so that the sticky substance doesn’t get in touch with your skin.