Severely Asian: Luffa

This vegetable goes by many names: luffa, angled luffa, Chinese language language okra, and silk squash. Darkish inexperienced with ridges that run every quarter inch or so by the dimensions of the squash, Chinese language language okra does not have rather a lot in widespread with the little finger-length squash everyone knows as okra throughout the States.

I select the title “luffa,” an apt reminder of the reality that if the squash is dropped at maturity and dried, it might presumably actually be used as a sponge (spelled alternatively as loofah).

Youthful, immature luffa are nice to eat. Of their prime consuming stage, the model and texture resembles zucchini, though luffa are significantly better at sopping up liquid, as a result of the sponge reference suggests.

You may even see from the cross-section proper right here that the squash is foamy as quickly as you slender earlier the darkish pores and pores and skin. Steamed or simmered, sections of luffa will shock you with how rather a lot liquid is being held throughout the inside flesh. It is perhaps basically essentially the most succulent squash I’ve cooked, come to contemplate it.

You’ll uncover luffa at Chinese language language and Southeastern Asian markets. Choose company, unblemished luffa that are spherical 10 inches prolonged with a delicate, almost velvety pores and pores and skin that yields barely when squeezed. Older luffa might have rougher, more durable pores and pores and skin.

Whereas luffa just isn’t one of many very important participating greens in the marketplace, what it lacks in seems it makes up for in utility. I uncover it most satisfying when steamed because of the flesh retains its juiciness and delicate style whereas sopping up the broth or sauce when cooking. Steamed with stock, a plate of luffa might be accomplished with a drizzle of sesame oil and soy sauce, or add browned garlic and slices of chili pepper for further style.