You’ve used luffa to exfoliate before, but did you know you could eat it? This dish is fresh and different, but using it in a stir-fry keeps things classic. The tender interior pairs perfectly with dynamic tastes like soy sauce, jalapeño, and ginger. This is great served over rice, or cooked into a stew. Luffa is entirely usable: You can compost the peels or use them to create a face mask, and the edible flesh can also be dried out to make a dish or bath sponge. 

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

15 mins
15 mins
Serves 6 (serving size: about 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon of the oil in a large nonstick skillet. Add white parts of scallions, and cook, stirring constantly 30 seconds. Add eggs. Sprinkle with 1/4 teaspoon of the salt; cook, stirring constantly with a rubber spatula, until set yet soft. Set aside.

  • Return skillet to medium-high, and add remaining 2 teaspoons oil. Add garlic and ginger, and cook, stirring constantly, until fragrant, about 30 seconds. Add luffa, sugar, jalapeño, and remaining salt; cook, stirring often, until tender, about 5 minutes. Add soy sauce and pepper; cook, stirring often, 1 minute. Serve over rice; sprinkle with scallion greens.