I apologize for the strange title. The truth is that I have no idea what the name of this vegetable is! I actually spent hours researching the English name of this vegetable, but no luck. Because of this, I will have to call it “Yummy” for now, since… it was pretty yummy!

In Cantonese (水瓜), the literal translation is: “water melon”. But of course we know there must be some other name! Here are some of the names I came across: smooth luffa, sponge gourd, vegetable sponge, silk squash, and bottle gourd. And no, it’s not “fuzzy squash” or “bitter melon”, even though they do have similarities in appearance.

This vegetable is quite soft when cooked, kind of like a zucchini. This recipe does not take long to complete at all. From start to finish, it should not take you more than 20 minutes (5-10 minutes of preprarion, with 10 minutes of cooking). Here are sample photos of what it looks like (I forgot to take a photo of it, so here are others I found on other Chinese websites):





Readers, if any of you have any clue/idea as to what this is called, please enlighten me :)

• 1 Yummy (mine was about 700 g)
• 2 eggs
• 150 g of ground pork
• 1 teaspoon of fish sauce
• 2 teaspoons of sugar
• 1 teaspoon of chicken broth powder
• 2-3 garlic cloves, minced
• 2-3 tablespoons of cooking oil

• Skin the Yummy, and slice into bite-sized pieces, about 2 inches in length. Here is how I sliced it: cut into 1/2-inch thick circles, then stack 3 or 4 of them on top of each other. Next cut into 3-4 pieces. Be careful as it can be a bit slippery, and your knife could slide.
• No marinade necessary for the ground pork.

1. In a preheated wok (or pan), heat the cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the ground pork and saute.
2. Once the pork has been cooked, add the Yummy into the wok (or pan). Follow this up by adding the following: 3/4 cup of water, sugar, chicken broth powder, and sugar. Stir-fry.
3. Cover the wok (or pan) with a lid, as we now wait for the Yummy to be fully cooked. This could take 5 minutes.
   
   
   
   
4. Once the Yummy has been cooked, crack two eggs and place them into the wok (or pan). If you like having “chunks” of eggs, then wait and let the egg sit before stirring. Or you can stir immediately to have a more uniform (and broken up) egg mixture. Stir for a few seconds, and serve immediately.