Description
A comforting, stomach-friendly home dish where the massive sweet moisture (soup) released from Taiwan's summer veg representative 'Sigua (Loofah)' is absorbed by fluffy scrambled eggs.
Restaurants serving Stir-fried Loofah with Egg
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We are researching restaurants that serve this dish.
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)
- Egg
- Garlic(or Ginger)
- Salt
- White pepper
Instructions
- [Authentic Recipe]
- [Sigua Prep] Peel the hard green skin of Taiwan's specialty 'Sigua (Loofah: softer and better for eating than Japanese ones)', halve lengthwise, cut into 1cm thick half-moons (or chunks).
- Beat eggs in a bowl with a little salt.
- Heat generous oil in a wok, pour eggs, stir largely, remove when soft-scrambled and fluffy.
- Add a little oil to wok, sauté minced garlic (or shredded ginger) for aroma.
- Toss in Sigua, fry briefly, cover with a little water (or no water) and steam-bake for a few mins.
- When Sigua releases massive moisture and becomes translucent/gooey, return the eggs.
- Season with salt and white pepper, letting eggs absorb the sweet loofah soup to finish.
Learn more Spice, substitutes, tips
Key spices
Garlic aroma and white pepper
Substitutes at Japanese supermarkets
Zucchini or Winter melon (texture/sweetness differ)
Pairing
White Rice(eat with soup poured over rice)
Trivia
[For Women] Known as 'bath sponges' in Japan, but one of the most popular summer veggies in Taiwan. When heated, it becomes gooier than eggplant/zucchini, releasing an amazingly sweet broth (moisture). Alongside 'Clam Loofah', a foolproof gentle taste in Taiwanese eateries.
Eating tips & etiquette
[Unique Eating] Scoop the 'soup with 100% dissolved loofah sweetness' pooled at the plate bottom with a spoon, dumping it over white rice with the fluffy eggs!
Allergen
Egg