1tbspgreen 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.
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.
Channy Laux is a survivor of the Khmer Rouge genocide in Cambodia. She was thirteen-years-old when the Khmer Rouge took over the country in 1975. From 1975 to 1979, Channy endured starvation, horrendous working conditions, sickness and repeated separations from her family.
In June of 1979, Channy arrived in Lincoln Nebraska as a refugee. After four years of no school and not knowing a word of English, she attended Lincoln High School; earned a Master of Science in Applied Mathematics from Santa Clara University and undergraduate degrees from the University of Nebraska-Lincoln. Channy worked in Silicon Valley as an engineer in the Aerospace and Biotech industries for 30 years.
In 2017 Channy decided to focus on completing a promise that she made to herself as she and her family struggled to survive the Cambodian genocide. “If I ever make it out alive, I will make sure the world knows what happened to us.” Channy published her memoir “Short Hair Detention”, which receives multiple awards, including Nebraska’s 2018 Book Award.
Channy is also founder of Angkor Cambodian Food. Her goal is to bring Cambodian cuisine into American kitchens, by providing authentic and hard to find ingredients along with easy to follow recipes. One of her creations Kroeurng (Lemongrass cooking paste) receives sofiTM Award from Specialty Foods and Innovation Foodservice Award from IFMA.
Channy now balances her time between her business and educating communities on the Cambodian Genocide. She works with schools and other organizations to promote awareness of Cambodian Genocide. She is a member of Speakers Bureau for JFCS Holocaust Center.
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