Silky Egg with Loofah (Sponge Gourd)

Steps

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1. 1
   Peel the luffa gently, leaving a bit of the green skin on rather than shaving it all off — this keeps some crunch and preserves more nutrients.
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2. 2
   Add the luffa to the pan and simmer with just a small splash of water or rice wine — don't overdo the liquid.
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3. 3
   The technique is the same as silky egg with shrimp or beef — just swap the main ingredient for luffa.
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4. 4
   The key step: thicken the sauce with the cornstarch slurry first until it turns glossy and smooth, before adding any egg.
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5. 5
   Finally, pour the beaten egg over the thickened sauce — it will coat evenly and turn silky. Adding the egg before thickening will just scramble it instead of giving that silky texture.
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