Bowl of Pork Stir Fry with Luffa, Carrot
(click to enlarge)

Pork Stir Fry with Luffa, Carrot


Indonesia
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
***
40 min
Prep		 A light, simple and delicious stir fry, suitable for informal and weekday dinners. Unlike squash, luffa softens, but holds its shape rather than getting mushy.

7
14
3
1
2
2
-------
2/3
1-1/2
1/2
1/4
-------
1
oz
oz
oz
oz
cl
oz
---
c
T
t
t
---
T
Pork, lean (1)
Luffa (2)
Carrot
Shallot
Garlic
Bean Threads
-- Sauce
Stock (3)
Fish Sauce (4)  
Salt
Pepper
---------------
Oil
Prep   -   (20 min)
  1. Slice PORK about 1/8 inch thick, then into strips about 1/2 inch wide by 1 inch long.
  2. Peel LUFFA. Quarter lengthwise and cut into slices 1/4 to 3/8 inch thick.
  3. Peel CARROT and slice thin diagonally.
  4. Cut SHALLOT in half lengthwise and slice fine crosswise. Crush GARLIC and chop fine. Mix.
  5. Soak BEAN THREADS in warm water until softened. Drain, set on cutting board and make about 3 cuts through the pile and 3 cuts at right angles for more manageable lengths.
  6. Mix all Sauce items.
Run   -   (20 min)
  1. In a wok or spacious sauté pan heat Oil. Stir in Shallot mix until aromatic (about 35 seconds).
  2. Stir in Carrots and fry stirring for about 1-1/2 minutes.
  3. Stir in Pork and fry stirring until it has completely lost its raw color.
  4. Stir in Luffa and tumble until evenly distributed. Stir in Bean Threads, then Sauce mix. Bring to a boil, set to a simmer, cover and simmer, stirring now and then, until Luffa is tender (about 5 minutes). The dish should finish with a fair amount of liquid, adjust as needed.
  5. Serve hot with steamed Jasmine rice.
NOTES:

  1. Pork:

      Weight is boneless, with all excess fat removed.

  2. Luffa:

      [Oyong (Indonesia); Sing Qua (China)]   This may be angled luffa, common in California sold as "Chinese Okra", or better, smooth luffa from an Asian market. For details see our Luffa page. Good substitutes are Opo, common in California, or Fuzzy Melon sold in Asian markets.

  3. Stock:

      Chicken or Pork Stock work fine. You could also use plain Water, as the fish sauce will give it some complexity.

  4. Fish Sauce:

      This clear liquid is as essential to Southeast Asian cuisine as it was to Imperial Rome. If you are unfamiliar with it, see our Fish Sauce - Introduction page.

  5. Comments:

      Some may wonder about a pork recipe from a country with the largest Muslim population in the world - but there are a number of large non-Muslim ethnic enclaves, including the island of Bali, where pork is very much on the menu. There are also enclaves where Islam is blended with indigenous religions, where pork may also be eaten.
  6. 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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