Yen Can Cook: Stir Fried Luffa with Egg

Luffa, also know as ridged gourd or angled gourd, is a type of tropical and subtropical vines belongs to the cucumber family. There are angled luffa and smooth luffa,  which the former has long ridges running every quarter inch or so through the length of the fruit while the latter has a rounder profile.

Younger luffa has the taste and texture resembles zucchini, though luffa’s spongy interior is far better at sopping up liquid. Luffa is usually used in Chinese and Southeastern Asian cooking.

When the mature fruit is allowed to wither on the vine before harvesting, peel off the tough outer skin and one can get a fibrous, sponge-like which is luffa sponge that can be used on skin or household cleaning. Many environmentally conscious consumers appreciate that luffa products are biodegradable, natural, and a renewable resource.


Ingredients (Serve: 2-3)

1 Luffa

2 eggs, lightly beaten

3 cloves garlic

Cooking oil

1 tablespoon soy sauce

1/2 tablespoon fish sauce

White pepper, to taste

2 tablespoons water


Step 1: Peel the ridged skin of the luffa, rinse with water and do the oblique/roll cutting. Slice off a 1-inch piece at a bias. Roll luffa 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.

Step 2: Heat oil in skillet, pour in the beaten egg, stir and scramble the egg is barely set. Dish up and set aside. 

Step 3: In same skillet, add garlic and stir-fry until light brown and fragrant. Add luffa (Step 1), water, soy sauce and fish sauce, cook with lid on until luffa are softened.

Step 4: Add in scrambled egg (Step 2) and stir for another 1 minute, season with white pepper and dish up. Serve.

Note: If you prefer more saucy for this dish, add in more water in Step 3.




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