Number of serving: 2
Preparation time: 6 minutes
Cooking time: 15 minutes
375g angle loofah, peel, rinses and cut into wedges
150g thinly sliced beef
½ piece Onion, cut into pieces
2 cloves Garlic, grated
2 tablespoon vegetable oil
2 teaspoon Caltrop starch
½ teaspoon Sugar
½ tablespoon Light soy source
½ tablespoon Oyster sauce
4 tablespoon Water
Ground white pepper
Heat 1 tablespoon oil in a pan or wok. Stir fry the onion until
soft. Put in angled loofah and stif fry for 5 minutes or until cooked.
Set aside. Heat 1 tablespoon oil in a wok. Stir fry garlic until
fragrant. Add sliced beef and stir fry. Put until cooked. Put loofah
and onion back to wok. Add seasoning. Stir well and serve.
Angled Loofah contain a lot of water and
tends to make the dish watery. Add caltrop starch will help to thicken
the sauce. Add more if prefered.
Health tips: Angled Loofah used in Chinese medicine to clear
body heat, prevent cough, promote diuresis.