Stir-Fried Luffa Gourds with Eggs Recipe

by
Leela Punyaratabandhu

Leela Punyaratabanhu is a food writer, recipe developer, and award-winning author specializing in Thai cooking. She has written three cookbooks: Simple Thai Food, Flavors of the Southeast Asian Grill, and Bangkok, which won the 2018 Art of Eating Prize.

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Leela Punyaratabandhu
updated Aug. 30, 2018
20121217-stir-fried-luffa-gourds-with-eggs-recipe.jpg
Leela Punyaratabandhu

Note: Luffa gourd also goes by angled gourd, angled luffa, ridged gourd, or Chinese okra. To roll-cut, peel luffa and slice off a 1-inch piece at a bias. Roll luffa 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.

Recipe Facts

4

(1)

Active: 5 mins
Total: 5 mins
Serves: 2 servings

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Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 pound luffa gourds, peeled and roll-cut into 1-inch pieces (see note)
  • 2 large eggs, lightly beaten
  • Fish sauce, to taste
  • White pepper, to taste

Directions

  1. Heat oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add garlic and stir-fry until light brown and fragrant, about 30 seconds. Add gourds and 2 teaspoons fish sauce to pan. Stir and cook until lightly softened, about 1 minute. Add eggs. Cook, stirring, until eggs are barely set, about 1 minute longer. Season to taste with more fish sauce if desired. Transfer to a plate and dust with white pepper. Serve with rice.

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