Luffa is one of my favorites, so I plant Luffa in the garden every year. Fresh vegetables always taste better.
Luffa, eggs, black fungus, seasoning.
1. Soak black fungus in water, wait until it gets tender and spread out, rinse with water, drain well.
black fungus is not necessary, I just wanted to add some color to the dish. I wanted to add something red to begin with, but I didn’t have any at home, so I decided to use black fungus.
2. Boil some water in a sauce pan, add a little bit salt, vinegar and cooking oil. Keep water boiling.
3. Peel Luffa, then chop into chunk, put luffa chunk into boiling water. Bring water to boiling again, then take Luffa out, put into a strainer, rinse with cold water. Drain well.
Some people say that you don’t have to get rid of all the green, but I prefer peel all of them off, just leave the white. If Luffa is some old, you can chop the seeds off.
3. Heat up a skillet on high heat, add some cooking oil. Beat eggs well, then pour into skillet. Stir constantly to cook eggs into chunk pieces, then get them out of skillet.
4. Adjust heat to medium high heat, add more cooking oil, cook black fungus for several minutes, then add Luffa into skillet, stir constantly.
5. Add eggs back into skillet, keep stirring, add seasoning, mix well.
I’d like to keep its original color when cooking light color vegetables, so I normally don’t use soybean sauce.
I used white pepper, ginger powder, garlic powder, salt and sugar.
6. Mix a little bit corn starch with cold water, pour into skillet, stir quick until juice in skillet get thicker.
7. Add several drop of sesame oil, stir well. Serve when hot.
To view this recipe in Chinese, please click here.