5.0 from 6 votes
Loofah Stir-fry with Chicken
This loofah stir-fry with chicken is a super tasty and satisfying way to cook loofah (luffa?), a Chinese vegetable (ahem, fruit) that doesn’t get enough love!
Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
Calories: 182 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
For the chicken:
- 8 ounces boneless skinless chicken thighs (or chicken breast; sliced into small strips)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon neutral oil (such as vegetable or canola oil)
- 1 teaspoon oyster sauce
For the rest of the dish:
- 1½ to 1¾ pounds Loofah
- ¼ cup chicken stock (or water)
- 1 tablespoon oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon light soy sauce
- 1/4 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sesame oil
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 1 lice ginger
- 2 cloves garlic (chopped)
- 2 tablespoons Shaoxing wine
Instructions
- In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the chicken has absorbed all the marinade ingredients. Set aside to marinate at room temperature for about 20-30 minutes.
- Next, prepare the loofah. Peel it, then cut the loofah in half crosswise. Cut the pieces lengthwise, and use a knife to cut out some of the seeds. Finally, slice the loofah on a sharp angle into ½-inch pieces.
- Then make the sauce mixture. In a liquid measuring cup or medium bowl, combine the chicken stock (or water), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil.
- Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-20 seconds. Then stir-fry until the chicken turns opaque. Remove the chicken from the wok and set aside.
- To the wok, add the remaining tablespoon of oil, along with the ginger slice and garlic. Cook for 15 seconds, and then add the Shaoxing wine to deglaze the wok. Then add the loofah, and stir-fry for 20-30 seconds.
- Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.
- Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be coating the vegetables and chicken, and the loofah should be tender but still holding its shape. Serve immediately over steamed rice!
Cup of Yum
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
7g
(2%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
54mg
(18%)
Sodium
307mg
(13%)
Potassium
399mg
(11%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
136IU
(3%)
Vitamin C
6mg
(7%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 54mg | 18% |
| Sodium | 307mg | 13% |
| Potassium | 399mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.