Edamame Braised Loofah
Silky loofah and bright edamame braise with savory pickled-greens pork meatballs in a light, comforting stew. The vegetables turn tender and sweet while the little meatballs enrich the broth, a summery homestyle dish over rice.
Instructions
- 1
Prepare the ingredients: shelled edamame, the pickled vegetables are store-bought, this type of pickled vegetable is not salty, it has a light flavor. Wash and peel the sponge gourd.
- 2
Peel the loofah and cut it into pieces, then soak it in salt water for a while to prevent discoloration.
- 3
Pour oil into the pan, and after the oil is hot, add the edamame and stir-fry until partially cooked.
- 4
Then add the pickled vegetables and garlic cloves and stir-fry evenly, adding a spoonful of light soy sauce and stir-frying for a moment.
- 5
Then add the loofah and stir-fry, add an appropriate amount of salt, and then pour in an appropriate amount of hot water.
- 6
Finally, add the meatballs, cover the pot, and simmer for 3 minutes. After uncovering the pot, pour in a bit of oyster sauce and vinegar to season, and it's ready.
- 7
A very appetizing and delicious dish of braised edamame with loofah is ready!
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Ingredients
Main Ingredients
- Edamameto taste
- Luffa1 stick
- Pickled vegetablesto taste
- Meatball3 piece
Auxiliary Ingredients
- Garlic clovea pinch
Seasonings
- Saltto taste
- Oyster sauceto taste
- Vinegara pinch
- light soy sauce1 spoon