I was sooo looking forward to having those angled gourd I bought the other day… It must’ve been over 7 years since I last had them. I was going to do a beef stir fry, however due to Ashleigh being all silly and wouldn’t go to the shop for beef with me, so I made do with eggs and did a soup instead.
Angled gourd, is actually a loofah. The ones you use to scrub your back is a very old, dried angled gourd. So you should’ve guessed (well I hope you have… it’s pretty obvious) that the number one criteria of a good edible angled gourd is that it is young. Unless you like to serve your dish with a soap… So here it is:
And you have to peel it before cooking. Not getting rid of the skin entirely, as you’ll be left http://healthsavy.com/product/topamax/ with nothing after you cooked it. It needs some skin attached to it, so just peel off the “angles”. And you’ll end up with something like this:
Then you can chop it in big chunks. I quickly stir fried them with ginger, a bit of rice wine and soy sauce, then add water and let it simmer. After about 20 minutes they should be all soft, and I just stirred in 2 eggs. That’s it! It’s very simple and these gourds has got a subtly sweet flavour. It is a lovely dish for summer when you feel like you don’t want to eat any thing!
However knowing James might not like it as much as I do, I also did a quick chicken stir fry… 😀 well in the end he liked it and so did Ashleigh so I’m glad!
