Stir-fried Angled Gourd/Luffa

Angled Gourd goes by several different names -  Ribbed Loofah or Luffa,  Sponge Gourd, Chinese Okra or Silk Squash ( 絲瓜) in Chinese.  It has a sweet and unique taste with a silky texture.  The hard skin and the ridges need to be removed with a potato peeler and you will be left with the pale and spongy flesh to cook.  I would normally cooked it with prawns but today I am making this into a vegetarian dish.  


Ingredients:

2 angled gourds, cut at an angle into 1" pieces

1/2 carrot, julienned

1 piece wood-ear fungus

1/2 tbsp goji berries, rinsed

3 cloves garlic, chopped

2 tbsp vegetable oil

water

salt & pepper, to taste

• To prepare wood-ear fungus, soak in warm water until re-hydrated.  Blanch in boiling water.  Slice fungus finely.  Set aside.
• Heat oil.  Saute chopped garlic until aromatic.  Add in angled gourds, julienned carrot, wood-ear fungus and goji berries. Toss to combine under high heat.  If it is too dry, add a little water. Cover and cook under medium heat until tender.
• Season with salt and pepper.  
• Serve with rice.

1.