Description
A home-cooked dish where Taiwan's soft, sweet loofah (Sigua) and clams are steam-fried together, creating a supreme soup using absolutely no water, only their natural juices and umami.
Restaurants serving Stir-fried Loofah with Clams
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Loofah(Sigua)
- Clams(or Littlenecks)
- Shredded ginger
- Rice wine
- Sesame oil
- Goji berries
Instructions
- [Authentic Recipe]
- [Sigua (Loofah)] Taiwanese loofah is softer and sweeter than Japanese. Peel only the hard skin with a peeler, halve lengthwise, and cut into thick half-moons.
- Purge sand from fresh clams (or littlenecks).
- Heat oil and sesame oil in a pan, sauté shredded ginger for aroma.
- Add loofah, sauté lightly until coated in oil.
- Toss in clams, sprinkle a little rice wine (cooking sake).
- [Biggest Point] Add absolutely no water. Immediately cover and 'steam-fry' on medium for a few minutes.
- The loofah releases massive sweet moisture, and the clams open, releasing intense seafood saltiness and broth.
- Open lid, season with salt (always taste first due to clam saltiness). Finally, scatter goji berries for color.
Learn more Spice, substitutes, tips
Key spices
Ginger aroma and clam broth
Substitutes at Japanese supermarkets
Zucchini or winter melon (sub for loofah)
Pairing
Light fried rice or White rice
Trivia
[For Women] The absolute go-to menu when wanting 'green veg' and 'seafood' light and simultaneously at Taiwanese eateries. Loofah is said to cool the body and benefit beauty, healing tired bodies along with clam taurine.
Eating tips & etiquette
[Unique Eating] Don't just eat the ingredients; pour the cloudy 'supreme golden soup'—released from the loofah and clams—over rice and drink it to the last drop!
Allergen
Seafood (Clams), Sesame