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Quick Stir-fried Loofah with Egg
This simple stir fry brings together the soft gentle texture of loofah with the tender richness of fresh eggs for a delightful meal that is both light and satisfying to prepare. The dish features a mild savory flavor created by just salt and a touch of cooking oil which highlights the natural sweetness of the […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 1
- Difficulty
- Easy
- Spice
- 2/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Quick Stir-fried Loofah with Egg
| Ingredient | Amount |
|---|---|
| Loofah (Chinese okra) | 1 as needed |
| Eggs | 3 as needed |
| Salt | to taste |
| Cooking oil | to taste |
| Water | a splash |
- Loofah (Chinese okra)1 as needed
- Eggs3 as needed
- Saltto taste
- Cooking oilto taste
- Watera splash
Cooking StepsHow to cook Quick Stir-fried Loofah with Egg step by step
-
Step 1Prep: Peel and slice the loofah into 3-5mm thick rounds. Beat 3 eggs with a pinch of salt.
-
Step 2Heat oil in a wok over high heat. Once hot, turn off the heat, swirl the oil to coat the pan, then turn the heat back on. Add the eggs and scramble until just set, then remove from the pan. Tip: This off-heat coating technique prevents sticking!
-
Step 3In the same pan, stir-fry the loofah slices with salt. Add a splash of water (use the same bowl you used for the eggs — this gives the broth a beautiful milky white color). Once the loofah is tender, return the scrambled eggs to the pan.
-
Step 4Stir everything together until well combined, then plate and serve immediately!
Quick Stir-fried Loofah with Egg
This simple stir fry brings together the soft gentle texture of loofah with the tender richness of fresh eggs for a delightful meal that is both light and satisfying to prepare. The dish features a mild savory flavor created by just salt and a touch of cooking oil which highlights the natural sweetness of the […]
Ingredients
- 1 as needed Loofah (Chinese okra)
- 3 as needed Eggs
- to taste Salt
- to taste Cooking oil
- a splash Water
Instructions
-
Prep: Peel and slice the loofah into 3-5mm thick rounds. Beat 3 eggs with a pinch of salt.
-
Heat oil in a wok over high heat. Once hot, turn off the heat, swirl the oil to coat the pan, then turn the heat back on. Add the eggs and scramble until just set, then remove from the pan. Tip: This off-heat coating technique prevents sticking!
-
In the same pan, stir-fry the loofah slices with salt. Add a splash of water (use the same bowl you used for the eggs — this gives the broth a beautiful milky white color). Once the loofah is tender, return the scrambled eggs to the pan.
-
Stir everything together until well combined, then plate and serve immediately!
