Vietnamese Loofah Stir Fry & Vegetarian Soup Base

Vietnamese Loofah Stir Fry



3 lbs Vietnamese loofah (fiber melon or vegetable sponge)

2 teaspoons canola oil

1 stem leek (white part and some green part, halved lengthwise and then cut into 1-inch long pieces)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon dry mushroom seasoning



  1. Remove skin of loofah with a vegetable peeler (a little green skin should remain). Wash and rinse.
  2. Cut loofah in half lengthwise, and then slice loofah into 1/3-inch thick slices
  3. Add canola oil to a saucepan and heat over medium-high heat.
  4. Add leek and stir fry to light brown.
  5. Add loofah and stir fry for about 5 minutes or until done (loofah should be translucent).
  6. Add salt and dry mushroom seasoning, and stir fry for 1 more minute.
  7. Add black pepper before serving.

Vegetarian Soup Base

(vegetarian soup base should be used to add flavor and enhance any soup)



2 lbs vegetables of your choice (a combination of carots, daikons, rutabagas, cabbages, leeks)

2 quarts water


Rinse the vegetables and put them into a large pot with 2 quarts of water.  Bring to a full boil. Reduce heat to simmer. Cook uncovered for about 1 hour. Strain the broth using a colander or sieve.

(The vegetable broth can be used immediately or stored in a freezer for later use)




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