Sautéed Luffa And Eggs
Active Time: 15 Mins
Total Time: 15 Mins
Yield: Serves 6 (serving size: about 3/4 cup)
You’ve used luffa to exfoliate before, but did you know you could eat it? This dish is fresh and different, but using it in a stir-fry keeps things classic. The tender interior pairs perfectly with dynamic tastes like soy sauce, jalapeño, and ginger. This is great served over rice, or cooked into a stew. Luffa is entirely usable: You can compost the peels or use them to create a face mask, and the edible flesh can also be dried out to make a dish or bath sponge.
- 1 tablespoon olive or coconut oil, divided
- 3scallions, sliced, separated into green and whites
- 2large eggs, beaten
- 1 teaspoon kosher salt, divided
- 2garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 3medium luffa gourds, cut into 2-in. chunks
- 1/4 teaspoon granulated sugar
- 1/2jalapeño chile, seeded and thinly sliced
- 2 teaspoons soy sauce
- 1/4 teaspoon black pepper
- Cooked rice
How to Make It
Heat 1 teaspoon of the oil in a large nonstick skillet. Add white parts of scallions, and cook, stirring constantly 30 seconds. Add eggs. Sprinkle with 1/4 teaspoon of the salt; cook, stirring constantly with a rubber spatula, until set yet soft. Set aside.
Return skillet to medium-high, and add remaining 2 teaspoons oil. Add garlic and ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add luffa, sugar, jalapeño, and remaining salt; cook, stirring often, until tender, about 5 minutes. Add soy sauce and pepper; cook, stirring often, 1 minute. Serve over rice; sprinkle with scallion greens.
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