This green veggie is called (thank you googletranslate) Loofah. Whoever named it was a genius. The story behind this dish...you see those eggs? I usually put about 2 eggs. This time there were 4 whites and 5 yolks and maybe a little too much oil. I was making a lemon chiffon cake and accidentally dumped the oil into the egg whites instead of the yolks. I was in shock for about 30 seconds. Then I had the brilliant idea of stir-frying the eggs with loofah! Before cooking, I poured the oily eggs into a tall narrow glass and mopped off the oil with paper towels and a spoon (I'm a genius, I know). And don't worry about the chiffon...it was made alright. The egg carton is just a little empty now.
Loofah and egg go together like crazy. Let me just say, the eggs were delicious! They were just beaten with 1/6 tsp kosher salt and fried til golden, and flavored with a splash of soy sauce. Loofah is incredibly bland unless you add garlic, egg, and the right amount of salt. Then it's amazingly sweet! And even better with a crackling of numbing saliva-inducing Sichuan peppercorn. I have to admit...I cheated and added homemade chicken broth while cooking the loofah...shhhh don't deflate their self esteem!
This fish is called belt fish. Whoever named it needs to talk to whoever named the Loofah. It is caramelized with ginger infused soy sauce, caramel, Shaoxing wine, and black vinegar. The crusty, caramel sweet skin is the best part!
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