Loofah Stir-fry with Chicken

5 from 3 votes

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 Time35

Cook Time10

Total Time45

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 182kcal

Author: Sarah

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 slice ginger
2 cloves garlic (chopped)
2 tablespoons Shaoxing wine

US Customary - Metric

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!

Video

Nutrition

Loofah Stir-fry with Chicken by The Woks of Life. 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