Wednesday, August 10, 2011

丝瓜汤 Smooth Luffa Soup

I have been having too much sir-fried smooth luffa recently, the vine seems doesn’t stop flowering and fruiting, or stop living for good.

Vowed to stop cooking it for the time being, I was however tempted to try something different with it.  So, I tried a soup version.

It started off exactly the same as stir-fried it with eggs, only to end it with a bowl-full of water pour into the wok, and bring to boil.

Of course, not to forget the salt and msg.


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