Ingredients
400 g (about 14 oz) loofah (Chinese okra), 3 eggs.
Seasonings
15 g minced ginger, 10 g minced scallion, 1 teaspoon each of salt, cooking wine, and sesame oil, 1/2 teaspoon MSG, and 3 tablespoons vegetable oil.
Preparation
1. Wash the loofah (Chinese okra), scrape off the skin, cut in half lengthwise, scoop out the soft center, and cut into irregular chunks.
2. Crack the eggs into a bowl, add the cooking wine, a pinch of salt, and a dash of MSG, then beat until well combined.
Steps
1. Heat oil in a wok or skillet over medium-high heat, add beaten eggs and stir-fry until set, then remove and set aside.
2. Heat the remaining oil in the wok to 60% hot (about 350°F/175°C), then add the minced scallions and ginger, and stir-fry until fragrant.
3. Add the cut luffa (Chinese okra) pieces and stir-fry quickly over high heat.
4. Then add salt and MSG to taste, add the cooked eggs and stir everything together, drizzle with sesame oil, toss to combine, then transfer to a serving plate.