Skilfully peel the outermost skin of the hairy gourd to leave some green skin on. Cut the hairy gourd into pieces of 2-3cm thick. Remove the seeds in the centre. Wash and pat dry.

Stuff the hairy gourd pieces with OmniMeat and steam 8-10 minutes until the hairy gourd softens.

Mix vegetable broth with vegetable Seasoning and vegan oyster sauce and bring to a boil. Add corn starch to thicken the sauce and pour over the hairy gourd.

Shred the king oyster mushrooms and stir-fry with vegetable stock, vegan oyster sauce, salt and sugar. Place on the side of hairy gourd.

Sprinkle red pepper and asparagus to serve.