It’s the same loofah that is used for exfoliating dead skins, the same sponges used for scrubbing pots, dishes and counter tops. But when loofah is younger, before it become hard and tough, it is a delicious green vegetable for soup and stir-fry. The slightly hard skin is crunchy and the soft sponge-like interior allows it to soak up sauces and flavors. More loofah recipes will follow when they are ready for harvesting in the backyard!
- 1/2 lb white fish fillet
- 1 lb loofah
- 1 cup of dried Wood Ear
- 4 garlic, minced
- 2 slices ginger
- 1.5 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 3 tablespoons water
- 1.5 tablespoon corn starch
- Soak wood ear in hot water and let sit for 20 minutes.
- Wash and dry the fish fillet with paper towel. Cut into bite size and lightly pat the pieces with corn starch, salt and pepper.
- Remove ridges from loofah with a vegetable peeler, then scrape skin lightly with a sharp small knife (a little green skin should remain). Cut loofah lengthwise into 2- by 1/2-inch diagonally
- Heat oil in pan over high heat. Pan fry the fish pieces until golden on both sides.
- In a small bowl, combine 1.5 tablespoons of oyster sauce, 1 tablespoon dark soy sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 3 tablespoons water and 1.5 tablespoon corn starch.
- Heat oil in pan over high heat. Add ginger and garlic, cook until fragrant. Add loofah and wood ear and stir fry for 4-5 minutes, until loofah are tender. Add fish pieces and the corn starch mixture, cook until sauce is slightly thickened.