Sponge Gourd with Wood Ear Mushrooms
A quick and delicate stir-fry that pairs tender sponge gourd with silky wood ear mushrooms. This light, healthy dish comes together in minutes and showcases the beautiful textures of both vegetables.
Story
This classic Chinese home-style dish combines the subtle sweetness of sponge gourd (also called loofah or luffa) with the satisfying crunch of rehydrated wood ear mushrooms. The contrast in textures makes each bite interesting, while the simple seasoning lets the vegetables shine.
Ingredients
sponge gourd (luffa)
2 medium, about 400g
dried wood ear mushrooms
15g
cooking oil
2 tablespoons
garlic cloves
2, minced
salt
1/2 teaspoon
optional: pinch of white pepper
to taste
Instructions
1
Prepare the wood ear mushrooms
Place dried wood ear mushrooms in a bowl and cover with warm water. Let them soak for about 15 minutes until fully rehydrated and softened. Drain well, trim any tough stems, and cut into bite-sized pieces.
2
Prep the sponge gourd
Peel the sponge gourd completely to remove the green skin and underlying layer. Cut in half lengthwise, then slice into half-moon pieces about 1/2 inch thick. The pieces should be roughly similar in size to the mushrooms.
3
Stir-fry the aromatics
Heat oil in a wok or large skillet over medium-high heat until shimmering. Add the minced garlic and stir-fry briefly until fragrant, about 30 seconds. Be careful not to let it burn.
4
Cook the vegetables
Add the sponge gourd slices to the wok and stir-fry for 2-3 minutes, tossing frequently. The gourd should start to turn translucent at the edges. Add the wood ear mushrooms and continue stir-frying for another minute.
5
Season and finish
Sprinkle salt over the vegetables and add white pepper if using. Toss everything together and cook for another minute until the gourd is tender but still holds its shape. The dish should have a slight shimmer of oil. Serve immediately while hot.
