Stir-Fried Luffa Gourd (Cha Roroang)
Cha Roroang - Fragrant and sweet luffa gourd sauteed with pork and eggs
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 luffa gourd (about 2 pounds)
- 2 tbsp avocado oil
- 1/2 bulb garlic (minced)
- 1/2 pound ground pork
- 1 tbsp soy sauce
- 1/2 tbsp fish sauce
- 1/2 tsp sea salt
- 3 eggs
- 1 tsp Angkor Black Kampot Pepper (ground)
- 1 tbsp green onion (discard the white stem, cut the green leaves )
Instructions
- 1
Prepare Luffa Gourds - Rinse each gourd under running water. Peel in strips similar to peeling cucumbers. Discard the ends, then slice into angled bite size pieces. Set aside.
- 2
Roast Garlic - heat oil in wok over medium-low heat; add garlic and continue cooking until garlic turns golden.
- 3
Cook Meat - Increase heat to high, add pork, stir until pork is mostly cooked (some red of the meat still visible). Add soy sauce, fish sauce and salt and mix well. Continue cooking until pork is fully cooked and turn golden.
- 4
Add Gourd - Add gourd pieces and stir well, continue stirring until the vegetable begins to wilt.
- 5
Add Egg - Crack eggs over the cooked mixture, turn off the heat and mix eggs into hot meat and gourd. Sprinkle with Kampot Black Pepper, mix well.
- 6
Garnish with green onion right before serving