fry loofah with eggs

How to Make Stir-Fried Eggs with Loofah: A Simple Guide

Stir-fried eggs with loofah is a quick, nutritious, and beloved dish in Chinese cuisine, loved for its fresh taste and soft textures. Here’s a simple yet delicious recipe to try at home.

Ingredients:

- 1 fresh loofah (about 300g), peeled and cut into 1cm-thick rounds

- 2 large eggs, lightly beaten

- 2 cloves garlic, minced

- 1 tbsp cooking oil

- Salt to taste

- A pinch of white pepper (optional)

- 1 tsp soy sauce (for extra flavor, optional)

Steps:

1. Prep the loofah: Peel the loofah, cut it into rounds, and soak in salted water for 5 minutes to remove bitterness. Rinse and drain.

2. Cook the eggs: Heat 0.5 tbsp oil in a wok over medium heat. Pour in the beaten eggs, scramble until slightly set, then remove and set aside.

3. Stir-fry loofah: Add the remaining oil to the wok. Sauté minced garlic until fragrant. Add the loofah rounds and stir-fry for 3–4 minutes until tender. If the wok gets too dry, add 1 tbsp of water to prevent burning.

4. Combine and season: Return the scrambled eggs to the wok. Mix gently with the loofah. Add salt, white pepper, and soy sauce (if using). Stir for another minute until well combined.

Serve hot with steamed rice for a light, satisfying meal. Enjoy this delicate balance of creamy eggs and crisp-tender loofah!