Stir-Fried Luffa with Sliced Pork
ID: 9806dabc...
This home-style stir-fried luffa with pork is light, sweet, and refreshing, with the pork slices as tender as tofu. By soaking the luffa in saltwater to prevent oxidation and using egg white and cornstarch to lock in the meat's moisture, this classic dish is a perfect balance of color, aroma, and taste.
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🍳 Cooking Flow
Slice the pork and marinate with salt, white pepper, Shaoxing wine, light soy sauce, egg white, and cornstarch; finish with a coating of oil. → Peel the luffa and cut into bite-sized wedges; soak in saltwater to prevent darkening. Prepare sliced ginger, garlic, and red chili. → Stir-fry the pork slices in hot oil until color changes and remove; sauté ginger and garlic until fragrant. → Add luffa, stir-fry, season, and add a splash of water, then cover and steam for 1 minute until cooked. → Return the pork and red chili to the pan, stir-fry quickly, thicken with a light starch slurry, and serve.
Cooking Steps
Brief Cooking Order
Slice the pork and marinate with salt, white pepper, Shaoxing wine, light soy sauce, egg white, and cornstarch; finish with a coating of oil. → Peel the luffa and cut into bite-sized wedges; soak in saltwater to prevent darkening. Prepare sliced ginger, garlic, and red chili. → Stir-fry the pork slices in hot oil until color changes and remove; sauté ginger and garlic until fragrant. → Add luffa, stir-fry, season, and add a splash of water, then cover and steam for 1 minute until cooked. → Return the pork and red chili to the pan, stir-fry quickly, thicken with a light starch slurry, and serve.
Introduction
This home-style stir-fried luffa with pork is light, sweet, and refreshing, with the pork slices as tender as tofu. By soaking the luffa in saltwater to prevent oxidation and using egg white and cornstarch to lock in the meat's moisture, this classic dish is a perfect balance of color, aroma, and taste.
Step 1
Thinly slice the lean pork and place in a bowl. Add a pinch of salt, white pepper powder, Shaoxing wine, and light soy sauce; mix well. Add the egg white and cornstarch, massaging until tacky. Finally, drizzle in a little oil to lock in moisture and marinate for about 10 minutes.
Step 2
Peel the luffa (you may leave a little bit of green skin for texture) and cut into bite-sized wedges. Immediately soak in a bowl of water with a little salt to prevent oxidation and darkening.
Step 3
Slice the ginger, slice the garlic, and cut the red chili into diamond-shaped pieces. Set aside.
Step 4
Heat a wok with enough cooking oil. When the oil is slightly warm, add the marinated pork slices and stir quickly to separate. Once the pork turns white and is about 80% cooked, remove and drain excess oil.
Step 5
Keep a little oil in the wok, and sauté the ginger and garlic until fragrant. Drain and shake dry the soaked luffa, add to the wok, and stir-fry over high heat. Add 1 teaspoon of salt to season and help the luffa release its juices.
Ingredients List
Important Notes
✨ Adding a small amount of egg white and cornstarch to the marinade is key to locking in moisture, keeping the pork slices tender and preventing them from becoming tough.
⚠️ After cutting the luffa, it must be soaked in saltwater immediately. The salt water insulates it from the air, preventing phenolic substances in the luffa from oxidizing and turning black.
🔥 When stir-frying the pork, do not let the oil get too hot. Work quickly and remove the pork as soon as it changes color to avoid overcooking during the final step.
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