Stir-fried Ridge Gourd with Shrimp
This quick and savory stir-fry perfectly balances the mild, slightly sweet flavor of ridge gourd with succulent shrimp, all brought together by aromatic garlic and umami-rich soy sauce.
For 3 servings
Prepare the ridge gourds: Wash thoroughly, peel the tough ridges using a vegetable peeler, then halve lengthwise. Scoop out any large seeds if present, and slice into 1/4-inch thick half-moon pieces. Pat the shrimp dry with paper towels.
Heat a large wok or a heavy-bottomed skillet over high heat. Add the cooking oil and swirl to coat the pan. Once the oil is shimmering, add the minced garlic and ginger.
Stir-fry the garlic and ginger for 30-60 seconds until fragrant, being careful not to burn them.
Add the prepared shrimp to the wok. Stir-fry for 1-2 minutes until the shrimp turn pink and are just cooked through. Remove the shrimp from the wok and set aside on a plate.
Add the sliced ridge gourd to the hot wok. Stir-fry for 5-7 minutes, tossing frequently, until the gourd is tender-crisp. If the wok becomes too dry, add a splash of water (1-2 tablespoons) to help steam the gourd.
Return the cooked shrimp to the wok with the ridge gourd. Add the soy sauce, salt, black pepper, and red chili flakes (if using). Toss everything together for another minute to combine and heat through.
Remove the wok from the heat. Drizzle with toasted sesame oil and toss gently.
Garnish generously with sliced green onions and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Mise en Place is Key: Have all your ingredients prepped and ready before you start cooking, as stir-frying is a very fast process.
- 2Don't Overcrowd the Wok: Cook in batches if necessary to maintain high heat, which is crucial for proper stir-frying and preventing vegetables from steaming.
- 3Perfect Shrimp Texture: Shrimp cooks very quickly. Remove it from the pan as soon as it turns pink to prevent it from becoming rubbery.
- 4Tender-Crisp Gourd: Aim for the ridge gourd to be tender but still have a slight bite. Overcooking will make it mushy and watery.
Adapt it for your goals.
Protein Swap
Replace shrimp with thinly sliced chicken breast, firm tofu cubes, or even scallops for a different protein profile.
Vegetable AdditionsVegetable Additions
Incorporate other quick-cooking vegetables like sliced bell peppers, snow peas, or mushrooms during the last few minutes of cooking.
Spicy KickSpicy Kick
For more heat, add a sliced fresh red chili (like bird's eye chili) along with the garlic and ginger, or finish with a drizzle of chili oil.
Why this is on our healthy list.
Rich in Fiber
Ridge gourd is a good source of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Lean Protein Source
Shrimp provides a significant amount of lean protein, essential for muscle repair, growth, and overall bodily functions, with minimal fat.
Low-Carb & Nutrient-Dense
This dish is naturally low in carbohydrates, making it suitable for various dietary preferences, while offering vitamins and minerals from both the gourd and shrimp.
Frequently asked questions
Yes, you can use frozen shrimp. Thaw them completely in the refrigerator or under cold running water, then pat them very dry before cooking to ensure they stir-fry properly and don't release too much water.
