Loofah, also known as silk squash, chinese okra, angled luffa or loofa, is a delectable vegetable with a supple texture and mildly sweet taste. Like a sponge, it soaks up flavour easily and is commonly used in stir-fried and soup dishes.
I usually stir-fry loofah squash with scrambled eggs but decided to go for a change by adding glass noodles and black fungus strips. This dish is light and refreshing, and can be cooked as a vegetarian version without the dried shrimps and garlic.
Ingredients
1 loofah, peeled and cut into pieces
1 packet glass noodles (pre-soaked)
Handful shredded black fungus (pre-soaked)
Handful dried shrimps (pre-soaked)
2 cloves garlic, finely minced
1 tbsp soy sauce
1 tsp oyster sauce
Dash of pepper
Oil for cooking
Water
Method
Heat oil in wok and sauté dried shrimps and garlic till fragrant. Add the black fungus and loofah squashes, stir-fry for about 2-3 minutes till squashes are slightly cooked.
Add some water and seasonings, cover and simmer for about 2 minutes. Add glass noodles and let them soak up the gravy. Mix well with all ingredients.
Dish and serve.
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