"It has always been on my to-do list to attain Zen enlightenment, and recently, I did." Read Daniel Pinkwater's essay, "Mystery Vegetable". Todd Coleman
This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel.
Chao Sigua (Stir-Fried Loofah)
This garlicky stir-fry is made with loofah, a long, slender gourd that has soft, tender flesh beneath its ridged green peel.
Yield: serves 2
Ingredients
- 2 tbsp. canola oil
- 4 cloves garlic, thinly sliced lengthwise
- 1 lb. loofah gourd, peeled and cut diagonally into 1½”-long pieces
- Kosher salt and freshly ground white pepper, to taste
- Sugar, to taste
Instructions
- Heat oil in a 14″ flat-bottomed wok or nonstick skillet over high heat. Add garlic; cook, stirring, until golden, 15-20 seconds. Add loofah and 1 tbsp. water; season with salt, white pepper, and sugar. Cook, stirring, until just tender, 30-60 seconds. Serve immediately.
