Wednesday, April 27, 2011

丝瓜炒蛋 Stir-fried Luffa with Egg

丝瓜 Luffa aegyptiaca ( Luffa cylindrical ), known as smooth luffa, is a close relative of 角瓜Luffa acutangula, ( angled luffa ) which have ridges skin.  Despite the differences in their look, both taste quite similarly in texture and flavour.  

First and foremost peel the luffa.  The skin is tough to chew, harder even to swallow.  Then, cut into bite size.
Julienne some ginger, sauté it over pan.  
Stir fry an egg with the ginger.
Put in all the luffa, stir fry with some FooChow RedWine.
Simmer for a while till the luffa softened. 
Add salt to taste. 
Previously, while cooking angled luffa, I had always put in the egg last, after the luffa is cooked.  But this often resulted in the egg scattered all around, and murky gravy appearance, which is not very presentable. 
Thus, this time, I stir fry the egg first.  The result is very encouraging !   


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