Bowl of Beef & Luffa Stir Fry
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Beef & Luffa Stir Fry
China - Cantonese    
Serves
Effort:
Sched:
DoAhead:  
3 w/rice  
***
1 hr  
Prep
This simple, delicious stir fry recipe is considered medicinally balanced by the Chinese, and particularly correct for summer cleansing. Unlike squash, luffa holds its shape and doesn't become mushy with cooking.




9
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1/2
1-1/2
1/2
1/2
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1
1/2
7
1/2
2
1-1/2
1
1/4
1/2
oz
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t
T
T
T
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#
oz
oz
in
cl
T
T
c
t
Beef, lean (1)
-- Marinade
Sesame Oil
Rice Wine (2)
Soy Sauce
Cornstarch
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Luffa (3)
Black Fungus (4)
Onion
Ginger
Garlic
Oil
Oil (more)
Stock
Salt
Prep   -   (45 min - 15 min work)
  1. Slice BEEF about 1/8 inch thick, then into strips about 1/2 inch wide by 1-1/2 inch long. Massage in all Marinade items and set aside until needed.
  2. Soak BLACK FUNGUS in hot water for 30 min. Remove hard attachment points and tear into largish pieces.
  3. Peel LUFFA. Slice into pieces of desired size and shape, somewhat larger than the beef pieces and about 1/4 inch to 3/8 inch thick.
  4. Cut ONION in quarters lengthwise and slice crosswise about 1/4 inch thick.
  5. Slice GINGER very thin and chop fine. Crush GARLIC and chop fine. Mix.
Run   -   (15 min)
  1. In a wok or spacious sauté pan heat Oil and fry Onions, stirring until just soft, then stir in Luffa. Fry stirring until Luffa is cooked through. Remove from pan, leaving behind as much oil as you can, and set aside.
  2. Add another 1 T Oil. Bring it up hot and fry Garlic mix until aromatic. Stir in Beef and fry stirring until all raw color is gone and any exuded liquid has evaporated. Be careful the fond that sticks to the pan doesn't burn.
  3. Stir in Stock and scrape up the fond to incorporate into the sauce.
  4. Stir in Luffa mix and Salt. Fry stirring until well warmed.
  5. Serve hot with plenty of steamed Jasmine rice.
NOTES:
  1. Beef:   Weight is boneless and with all excess fat removed. Shoulder is good, round may be a bit tough.
  2. Rice Wine:   Use a good, drinkable Chinese rice wine - not those horrid salted "cooking" wines. Lacking that, use a dry sherry. Sake is not considered a good substitute. For details see our Chinese Rice Wine page.
  3. Luffa:   (Loofah, Chinese Okra) This may be angled luffa sold around here as "Chinese Okra" or smooth luffa (if you can find it). For the photo, a smooth Taiwan luffa was used. For details see our Luffa page.
  4. Black Fungus:   This common ingredient can be found at any market serving an East or Southeast Asian community. For details see our Black Fungus page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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