Stir-fried Loofah with Water Chestnuts
A home-style dish featuring loofah and water caltrops as the main ingredients, prepared through aromatic blooming, stir-frying, and braising. Light and refreshing, it is valued for its heat-clearing and fat-reducing qualities.
Ingredients
oil
a pinch
stock
1 bowl
salt
to taste
Sichuan pepper oil
a pinch
cooking wine
to taste
loofah (washed, remove the pulp and skin, cut into small pieces)
water chestnuts (shell, remove the meat, blanch in boiling water, cut into small pieces)
chopped scallions
minced ginger
Instructions
1
Prepare the loofah
Wash the loofah, remove the pulp and skin, and cut into small pieces.
2
Shell the water chestnuts
Shell the water chestnuts and remove the meat.
3
Blanch the water chestnuts
Blanch the water chestnut meat in boiling water, remove, and cut into small pieces.
4
Sizzle the aromatics
Heat oil in a pan, then add the chopped scallions and minced ginger and sizzle until fragrant.
5
Stir-fry the loofah with seasonings
Add the loofah pieces and stir-fry until softened, then add the stock, cooking wine, and salt to season.
6
Simmer to absorb the flavors
Once it comes to a boil, add the water chestnut meat and simmer briefly so the flavors meld.
7
Drizzle with oil and serve
Drizzle with Sichuan pepper oil, plate, and serve.
