Ridged (Loofah) Gourd Stir Fry

This is a yummy Cantonese recipe.

Serves 2

WE NEED:
5 cloves Garlic - chopped/crushed
3 medium-sized ridged gourds
Cooking medium - vegetable oil
Salt
Fish Sauce (totally optional)



PROCEDURE:

1. Clean and scrape the grouds - I prefer not to use a peeler. Scrapping along the length of the vegetable with a knife gets the tough bits out (the rigdes) while leaving a little bit of the softer green skin which is yummy and which helps keep the vegetable juicy.

2. Cut into inch long fingers - cut along the length into quarters and then into inch long pieces.

3. Heat oil in wok or frying pan till it just about begins to smoke. Add garlic. Add the gourd after 2-3 seconds. Keep the heat high, but keep tossing or stirring to avoid burning for the next 7-8 seconds.

4. Add salt and toss - remember that gourd reduces a bit, so go easy. Leave it on high heat for another 4 seconds without stirring or tossing for a little bit of browing. Cover with a lid and reduce the heat a little.

5. Take off the lid - you should see the groud beginning to go soft around the edges - it's done. remember that gourd continues to cook even after you take it off the heat. So it's a good idea to turn it off now. If you want gooey-er, be my guest, leave it on longer. :)

6. OPTIONAL: Dash of fish sauce 3-4 seconds before you take it off the heat.


SERVING SUGGESTIONS: I like to serve it with chilli beef or pork. The gourd serves as a bed to top the chilli beef over.