Luffa Gourd Stir Fry
Nutritious, fragrant and naturally sweet luffa gourd brings new flavor and texture to your stir-fry.
- A wok or large frying pan
- 4 luffa gourd about 2 pounds
- 2 tbsp avocado oil
- 1/2 bulb garlic minced
- 1/2 pound ground pork
- 1 tbsp soy sauce
- 1/2 tbsp fish sauce
- 1/2 tsp sea salt
- 3 eggs
- 1 tsp Angkor Black Kampot Pepper ground
- 1 tbsp green onion discard the white stem, cut the green leaves
- Prepare Luffa Gourds – Rinse each gourd under running water. Peel in strips similar to peeling cucumbers. Discard the ends, then slice into angled bite size pieces. Set aside.
- Roast Garlic – heat oil in wok over medium-low heat; add garlic and continue cooking until garlic turns golden.
- Cook Meat – Increase heat to high, add pork, stir until pork is mostly cooked (some red of the meat still visible). Add soy sauce, fish sauce and salt and mix well. Continue cooking until pork is fully cooked and turn golden.
- Add Gourd – Add gourd pieces and stir well, continue stirring until the vegetable begins to wilt.
- Add Egg – Crack eggs over the cooked mixture, turn off the heat and mix eggs into hot meat and gourd. Sprinkle with Kampot Black Pepper, mix well.
- Garnish with green onion right before serving
Calories: 313kcal | Carbohydrates: 12g | Protein: 14g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 164mg | Sodium: 805mg | Potassium: 565mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1218IU | Vitamin C: 31mg | Calcium: 76mg | Iron: 2mg
Luffa gourd has many benefits for our health: including prevent diabetes, good for brain function, and packed with vitamin A which helps prevents eye ailments. Young luffa gourds weigh about 1/2 pound each. They are tender, naturally sweet and have very mild and unique fragrance. Angkor Kampot Pepper – Organic rare peppercorn from Cambodia. The world Cha in Khmer means stir-fry. A Stir-fried dish can be done with any protein, and any vegetable. Thus steps 1, 2 & 3 of the instruction are generic steps for any stir-fry dish. Step 4 of the instruction is mainly needed for vegetables that are too watery (i.e. luffa gourd, winter melon). It adds thickening to the dish. Sometimes cornstarch is used instead of eggs.
Tried this recipe?Mention @AngkorFood or tag #angkorfood, thank you!
You must be logged in to post a comment.