ingredients
- 400 gr ridged gourd / luffa (2 medium sized)
- 2 eggs
- 1 tablespoon salt
- ¼ tablespoon white pepper
- 2 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 tablespoons water
instructions
- Peel the thick skin of lady’s fingers and chop them up into 1 inch cubes / 2 cm cubes.
- Break eggs in a bowl and lightly whisk them till slightly frothy.
- Heat one tablespoon of oil in a non-stick pan. On medium heat, slowly pour the egg onto the pan. Before it set, use a wooden spatula scramble up the eggs for about 3 minutes. Remove from heat and set aside.
- Heat one tablespoon of oil in a pan / wok. Stir fry garlic till fragrant, around 2 minutes. Add chopped lady’s fingers, salt and pepper.
- Stir fry quickly for two minutes until the vegetables soften.
- Add scrambled eggs and water.
- Lower heat and cover. Steam for 5 minutes.
- Remove from heat and serve.
