Luffa - 絲瓜- ヘチマ
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EASY BLACK FUNGUS MUSHROOM & LUFFA STIR-FRY
250g luffa gourd
40g carrot, cut into desired shapes
1 Tbsp oil
1 Tbsp sesame oil
1 tsp chopped garlic
4 thin slices ginger
50g fungus mushroom, cut into florets
100g brown shimeji mushrooms, ends trimmed
2 egg whites
1 Tbsp premium oyster sauce
1 tsp light soy sauce
1/2 tsp chicken stock powder
1/8 tsp pepper
150ml water or chicken stock
1. Trim away the ridges on the luffa and peel away the skin – leaving some green parts for colour if you like. Cut into wedges.
2. Blanch the luffa and carrot briefly in boiling water – about a minute. Dish out and set aside.
3. Heat the oil and sesame oil in a wok. Stir-fry the garlic and ginger until fragrant. Add the fungus and shimeji, followed by the luffa and carrot. Stir-fry briskly over high heat for 1 minute. Lower heat to medium and add in seasoning.
4. Stir in egg white and toss briefly. Turn off heat, dish out and serve.