Angled Gourd goes by several different names - Ribbed Loofah or Luffa, Sponge Gourd, Chinese Okra or Silk Squash ( 絲瓜) in Chinese. It has a sweet and unique taste with a silky texture. The hard skin and the ridges need to be removed with a potato peeler and you will be left with the pale and spongy flesh to cook. I would normally cooked it with prawns but today I am making this into a vegetarian dish.
2 angled gourds, cut at an angle into 1" pieces
1/2 carrot, julienned
1 piece wood-ear fungus
1/2 tbsp goji berries, rinsed
3 cloves garlic, chopped
2 tbsp vegetable oil
salt & pepper, to taste
- To prepare wood-ear fungus, soak in warm water until re-hydrated. Blanch in boiling water. Slice fungus finely. Set aside.
- Heat oil. Saute chopped garlic until aromatic. Add in angled gourds, julienned carrot, wood-ear fungus and goji berries. Toss to combine under high heat. If it is too dry, add a little water. Cover and cook under medium heat until tender.
- Season with salt and pepper.
- Serve with rice.