Chinese home cooking

Luffa with Cuttlefish Balls and Ham Sausage

Name: Luffa with Cuttlefish Balls and Ham Sausage
Cuisine: Chinese
Ingredients: luffa; cuttlefish balls; ham sausage; ginger; scallions; garlic; cooking oil; as needed boiling water; a little salt; a little chicken bouillon; 1 spoonful starch slurry

丝瓜墨鱼丸火腿烧什锦

Luffa, cuttlefish balls and ham sausage are briefly simmered together in a lightly thickened, savory broth.

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Published 2026-10-12

English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.

Green luffa pieces, pale seafood balls and strips of pink sausage on a white plate. — Luffa with Cuttlefish Balls and Ham Sausage

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Ingredients

Quantities are included where specified in the original recipe.

luffa
cuttlefish balls
ham sausage
ginger
scallions
garlic
cooking oil
as neededboiling water
a littlesalt
a littlechicken bouillon
1 spoonfulstarch slurry

Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.

Step-by-Step Instructions

01
Heat a pan and add oil. Fry the ginger, scallions and garlic until fragrant.
02
Add the cuttlefish balls and stir-fry until lightly browned. Add the luffa and ham sausage and stir-fry for 2 minutes.
03
Pour in boiling water as needed and season with a little salt and chicken bouillon. Boil uncovered over high heat for 3 minutes.
04
Add 1 spoonful of starch slurry and thicken over high heat, then transfer to a serving dish.

Illustrated Cooking Guide

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English-captioned photographs showing ingredient preparation and cooking for Luffa with Cuttlefish Balls and Ham Sausage. — Cooking illustration 1 · Open full size ↗

Cooking Method

Soup & Stew

Recipe card