Chinese

Luffa Squash Stir-Fry with Crispy Wheat Gluten

A quick and tasty Chinese stir-fry pairing tender luffa squash with chewy fried wheat gluten. The gluten soaks up all the savory flavors while the luffa stays nice and crisp-tender.

20 min
Easy
2 servings
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Luffa Squash Stir-Fry with Crispy Wheat Gluten

Story

This classic home-style Chinese dish comes together in under 20 minutes. The secret is keeping the luffa slightly crisp—don't let it get mushy!

Ingredients

luffa (silk squash) 1 medium (about 400g)
oil-fried wheat gluten (youmijin) 6-8 pieces
garlic, minced 3 cloves
dried red chilies 3-4 pieces
vegetable oil 2 tablespoons
salt to taste
light soy sauce 1 teaspoon
sesame oil ½ teaspoon

Instructions

1

Prep the vegetables

Peel the luffa and scrape off any tough spots. Cut into bite-sized diagonal chunks. If the gluten pieces are large, tear them in half.

2

Start the aromatics

Heat oil in a wok over medium-high heat. Add dried chilies and minced garlic, stir-fry for 30 seconds until fragrant. Watch closely—don't let the garlic burn!

3

Cook the gluten

Add the wheat gluten pieces to the wok. Stir-fry for about 2 minutes, letting them absorb the oil and pick up some color.

4

Add luffa and finish

Toss in the luffa chunks. Stir-fry vigorously for 3-4 minutes until the luffa is tender-crisp. Season with salt and soy sauce. Drizzle with sesame oil, give one final toss, and serve right away.