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Loofah with Bamboo Fungus2013-01-10

 

Approximately 4 servings

 

Ingredients
1 loofah
½ bowl of bamboo fungus (soaked)
1 tsp. goji berry (wolfberry)

 

Condiments
½ tsp. sea salt
1 tsp. grated young ginger

Steps
1. Wash and skin the loofah. Cut into pieces, about 2 cm. wide and 3 cm. long. Wash bamboo fungus and cut into sections. Wash wolfberries.

2. Heat oil in a pot. Add the grated ginger, and sauté. Then add the loofah and stir lightly before adding bamboo fungus and covering the pot. Cook for 3 minutes under medium heat. Add sea salt. Garnish with wolfberries before serving.

 

Tip
The loofah will produce an ample amount of water during cooking, so water is not needed in this recipe.

 

Alternatives
Adding basil to the dish right before turning off the heat will produce a different taste.

 

Information
Bamboo fungus of prime quality should be light yellow, with a short but thick stalk that has a smooth surface. It should have a pleasant natural smell and not be bent or broken. To preserve properly, it should be stored in a dry place that has air circulation and must not have any direct contact with sunlight.