This fast and easy vegetable and egg stir-fry is great for breakfast or a light lunch, using basic pantry ingredients plus veggies. Asian luffa vegetables are similar to zucchinis, but with a tougher skin that needs to be peeled off. Use a wok to quickly stir-fry the ingredients and it’s ready in under 15 minutes.
350g (12 oz) angled luffa vegetable or zucchini
2 tbsp vegetable oil
6 garlic cloves, chopped
3 tbsp fish sauce
1 tsp sugar
¼ tsp ground white pepper
3 eggs, beaten
To prepare the luffa, roughly peel the skin, leaving little strips of skin remaining. Cut into bite-sized pieces. If using zucchini, trim and cut into bite-sized pieces (no need to peel).
Heat the oil in a wok or frying pan over high heat. Add the garlic and stir-fry for a couple of seconds. Add the luffa or zucchini, 4 tablespoons of water, fish sauce, sugar and white pepper. Stir-fry for 2-3 minutes or until the vegetable pieces are starting to soften. Then add the eggs and stir-fry until cooked. Remove from heat and serve.