In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the chicken has absorbed all the marinade ingredients. Set aside to marinate at room temperature for about 20-30 minutes.

Next, prepare the loofah. Peel it, then cut the loofah in half crosswise. Cut the pieces lengthwise, and use a knife to cut out some of the seeds. Finally, slice the loofah on a sharp angle into ½-inch pieces.

Then make the sauce mixture. In a liquid measuring cup or medium bowl, combine the chicken stock (or water), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil.

Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-20 seconds. Then stir-fry until the chicken turns opaque. Remove the chicken from the wok and set aside.

To the wok, add the remaining tablespoon of oil, along with the ginger slice and garlic. Cook for 15 seconds, and then add the Shaoxing wine to deglaze the wok. Then add the loofah, and stir-fry for 20-30 seconds.

Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.

Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be coating the vegetables and chicken, and the loofah should be tender but still holding its shape. Serve immediately over steamed rice!