Stir Fried Luffa (luffa cylindrica} (Chinese Okra)

Two days and no posts. I warned you I would convince Terry to convert this forum to edible gourds, if you-all don't step up to the plate.

Stir-Fried Luffa with Diced Shrimp and Garlic
Serves 4

Like many Asian recipes, the meat — in this case, shrimp — is the flavoring, and the vegetable is the focal point. Luffa is seasoned simply to show off its supple texture and slightly' sweet flavor. When Kasma Loha-unchit, who gave me this recipe, cooks it, she cuts the luffa into chunks bigger than you'd expect would cook in time, but they cook quickly so the size works perfectly.



2 tablespoons canola oil
4 cloves garlic, chopped
10 shrimp, peeled, deveined, and finely chopped
4 luffa gourds, about 1-1/2 pounds total,
peeled and cut into 1-1/2-inch chunks on the diagonal
1 tablespoon fish sauce, or to taste
White pepper to taste



In a wok or large, deep skillet over medium-high heat, heat the oil. Add the garlic and stir-fry for 15 seconds until fragrant. Add the shrimp and stir-fry for 1 to 2 minutes, or until the shrimp begin to turn opaque. Add the luffa and stir-fry for a minute or so until the luffa begin to cook and turn just a little translucent. Add the fish sauce and pepper, stir well, and serve at once.

From
Asian Vegetables
By Sara Deseran

Does it taste chewy or crunchy like lotus? Or soft like shitake?

~* Robin

It is called Chinese or vine okra for a reason, It has much the texture of okra, and being a sponge soaks up flavors. It does not have much taste in itself.