Luffa with egg recipe (絲瓜炒蛋)

luffa with egg recipe

I was at the market a couple of days ago when this old lady brought a luffa to the vegetable stall owner and asked her how to cook it. And that was when I recalled how long I’ve not cooked this dish, and how much I miss it, like really, really miss it.

My mum cooks this with an extravagant touch (and a very loving one too!) with crab meat which she’d painstakingly steam the flower crabs then remove the shell and that could be about half an afternoon’s work! I’m not very fond of spending so much time in the kitchen, not with a toddler to mind, but I definitely appreciate and love it every time my mum cooks it.

Anyway, here’s the recipe to one of my favourite vegetable dishes, albeit the simpler sans crab meat one.

Luffa with egg recipe (絲瓜炒蛋)
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 luffa (skinned, the fluffy stuff within removed, then sliced thinly at an angle)
  • 4 prawns (washed, shelled (keep the tail) and deveined)
  • 1 egg (beaten)
  • 1-2 cloves garlic (minced)
  • Stock/ water
  • salt/ light soy sauce to taste
  • 1 teaspoon oil (for cooking prawns)
  • 1 teaspoon oil for main dish
Season egg with:
  • ½ teaspoon light soy sauce
  • a dash of sesame oil
  • a dash of ground white pepper
  1. Prepare the luffa and the rest of the ingredients as stated.
  2. Saute 1 teaspoon garlic in a wok with a teaspoon of oil.
  3. Add the prawns in and cook till they are 80% cooked. Remove prawns from wok.
  4. Add the other teaspoon of oil and stirfry the remaining garlic.
  5. Add in the luffa and fry for 30sec. Add stock/water and simmer till the luffa is cooked (just pick one slice up to try when you think the luffa maybe ready).
  6. Return the prawns to the wok and simmer till the prawns are completely cooked through.
  7. Swirl in the beaten egg slowly, bit by bit.
  8. Add salt/ light soy sauce to taste.
  9. Dish and serve.

Yesterday’s luffa dish was so flavourful and gosh, so sweet that my hubby actually thought I added sugar! Even though this time round I used only water this time round but the luffa still turned out so marvellously delish. Ooh, I can’t wait to cook this again soon! Btw, I love luffa soup too! (I still haven’t added the recipe to the blog! But check out the rest of the Soup Index on the blog!)

For the full list of egg-related recipes on the blog, please check out the Egg Dishes Index on the blog.


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This entry was posted in Chinese Food, Food for kids, Recipes, Vegetables, Vegetables (suitable for tots). Bookmark the permalink.

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