Luffa with Shrimp Stir-Fry
Tender luffa gourd meets succulent shrimp in this quick, light stir-fry. The natural sweetness of the shrimp pairs perfectly with the soft, silky luffa, all awakened by fragrant ginger and garlic.
Story
A beloved home-style dish that showcases how simple ingredients can create something delicious. The luffa absorbs the savory shrimp juices while maintaining its delicate texture.
Ingredients
Luffa gourd (丝瓜)
1 medium (about 300g)
Fresh shrimp
200g, peeled and deveined
Vegetable oil
3 tablespoons
Garlic
3 cloves, minced
Ginger
1 inch, finely sliced
Scallions
2 stalks, chopped
Dried Sichuan peppercorns
5-6 whole
Salt
to taste
Water or chicken broth
1/4 cup
Optional: pinch of sugar
to balance flavors
Instructions
1
Prep the luffa
Wash the luffa well. Use a vegetable peeler to remove the green skin, then cut into bite-sized chunks (about 1-inch pieces). Set aside.
2
Prepare the shrimp
Rinse the shrimp and pat completely dry. Snip off any whisker-like feelers with kitchen scissors. The shrimp should be clean and ready to cook.
3
Heat the wok
Place a wok or large skillet over medium-high heat. Add the oil and swirl to coat. Toss in the Sichuan peppercorns and let them sizzle for 30 seconds until fragrant—don't burn them.
4
Build the aromatics
Add the ginger, garlic, and scallions. Stir-fry for about 30 seconds until they release their aroma and turn translucent. Work quickly to prevent burning.
5
Cook the shrimp
Add the prepared shrimp in a single layer. Let them sear for 1 minute, then flip and cook another minute until they turn pink and curl slightly. Remove to a plate.
6
Finish the dish
Add the luffa chunks to the wok. Stir-fry for 2 minutes, then pour in the water or broth. Cover and let steam for 3-4 minutes until luffa is tender but not mushy. Return the shrimp to the wok, season with salt and a tiny pinch of sugar if desired. Toss everything together and serve immediately.
