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Angled Loofah in Soy Milk, a Chinese Vegetarian Stir-Fry

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Category: Served Hot, Peppers, Chinese, Healthy Recipes, Vegetarian, Vegetables

 Ingredients List

  • 1 angled loofah, ~400g (see why it is also called silk squash)
  • 1/2 cup soy milk, without sugar
  • 1-2 tbsp cooking oil
  • ~5 cloves garlic, coarsely chopped
  • ~1/2 tsp salt, or to taste
  • pinch of ground white pepper


Peel, wash and slice angled gourd.

Heat oil in wok over medium heat. Sauté garlic until lightly brown (I reserved some of it for garnishing), toss in gourd slices. Stir to coat them with oil and garlic, about half a minute. Add salt and stir well.

Pour in soy milk, keep stirring. Observe closely the consistency of soy milk. If it is thickened too quickly when heated, then thinner it with some water. Cover for about a minute or until the gourd is tender. On the contrary, if it is rather runny, then boil it longer with lid off (because I personally like retaining some crunchiness). That is, you may adjust the simmering time to achieve your desire consistency and tenderness.

Season with ground white pepper, and add more salt to taste, if required.

Serve hot.

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