Luffa (Chinese Okra/ Singua) with Fresh Mushrooms 香菇炒丝瓜丝

These <a href="http://teczcape.blogspot.com/2015/03/baby-shiitake-mushrooms-stir-fry.html">baby shiitake mushrooms</a> are lighter-tasting (less earthy flavors) compared to their larger-size shiitake counterparts. They did not overpower the natural subtle sweet flavor of <a href="http://teczcape.blogspot.com/2016/06/luffa-loofah-salad.html">luffa</a> (also known as <i>Singua</i> or Chinese Okra) when cooked. The other good <a href="http://teczcape.blogspot.com/search/label/mushrooms">mushroom</a> alternative that may pair well with <a href="http://teczcape.blogspot.com/2016/06/luffa-loofah-salad.html">luffa</a>, are <a href="http://teczcape.blogspot.com/2012/04/broccoli-stir-fry-brown-beech-mushrooms.html">beech mushrooms</a>, that in my opinion, are also lighter in their earthy flavors when cooked.<br /><img src="https://farm6.staticflickr.com/5763/20657079402_707bce2b83_z.jpg" /><br /><br />On the day I cooked this dish, the other one was asking the reason why I like to cook <a href="http://teczcape.blogspot.com/search/label/loofah%2Fluffa">luffa</a>. Well, I have cooked many other vegetables many times but never asked this question. So I thought: he was complaining about the dish; he did not like luffa. However, I became clear-headed as I sort out my thoughts and reasons.<br /><br />I do not have a special inclination towards <a href="http://teczcape.blogspot.com/search/label/loofah%2Fluffa">luffa</a> though I must admit I have cooked luffa in several different ways - <a href="http://teczcape.blogspot.com/2011/09/steamed-chinese-okra-loofah-singua.html">steamed</a>, in <a href="http://teczcape.blogspot.com/2015/10/luffa-loofah-with-egg.html">stir-fries</a>, <a href="http://teczcape.blogspot.com/2011/09/luffa-tomatoes-seaweed-soup.html">soups</a>, <a href="http://teczcape.blogspot.com/2016/06/luffa-loofah-salad.html">salads</a>. Yes it is a nutritious and healthy ingredient to cook with but so are the other <a href="http://teczcape.blogspot.com/search/label/vegetables%20and%20mushrooms">vegetables</a> and <a href="http://teczcape.blogspot.com/2013/11/vegetarian-spaghetti-squash-noodles.html">squash</a>. I use luffa more often in summer because these are the few months that luffa is at their prime, or more accurately - very fresh and tender. Other times, luffa tend to be fibrous, so I don't even buy them. Luffa is not easily found in the grocery stores.<br /><br />This Asian squash is usually only available in the Chinese grocery stores/supermarkets and in the context of this round-type of luffa, only available in the summer's farmer market. That is why I make use of their limited availability, and cook it as often as I can. <br /><img src="https://farm6.staticflickr.com/5701/20657078642_921b1743aa_z.jpg" /><br /><br /><a name="more"></a><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B00VMGTDY0&asins=B00VMGTDY0&linkId=EEPVUUGNJD3SEOAN&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Luffa with Fresh Baby Shiitake Mushrooms 香菇炒丝瓜丝</b><br /><i>Ingredients</i>:<br />2-3 cloves garlic, finely minced<br />Handful of fresh baby shiitake mushrooms <br />2 medium-size luffa, peeled then prepare juliennes/thin strands<br />1 tsp light soy sauce<br />Pinch of salt and ground white pepper, to taste<br /><br /><i>Directions</i>: To prepare thin luffa strands, julienne luffa from the outside to the softer seeded center. When it is becomes harder to julienne the soft center, slice/chop the softer seeded center to bite-size similar to size of baby shiitake mushrooms. Blanch the luffa julienne (thin strands) for just 10 seconds, dish out and set aside. Saute mushrooms for a few minutes, then add garlic and fry with the mushrooms. Add light soy sauce and fry till mushrooms are cooked and tender. Add the luffa pieces and fry with the mushrooms till luffa are just cooked (overcooking may lead to luffa pieces oxidizing, turning brown). Pinch of salt and pepper to taste. Serve the mushrooms and luffa on the bed of luffa julienne (thin strands).<br /><img src="https://farm1.staticflickr.com/749/20478279600_873f4fc0a0_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/luffa+noodles" rel="tag">luffa noodles</a>, <a href="http://www.technorati.com/tag/stir+fry+luffa" rel="tag">stir-fry luffa</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Luffa (Chinese Okra/ Singua) with Fresh Mushrooms 香菇炒丝瓜丝

These baby shiitake mushrooms are lighter-tasting (less earthy flavors) compared to their larger-size shiitake counterparts. They did not o...

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Luffa (Loofah) Salad 麻油拌丝瓜

In-season <a href="http://teczcape.blogspot.com/search/label/loofah%2Fluffa">Luffa (loofah)</a> (which happens to be now!) is fresh, young and tender. Quite typically, I like to make a quick "stew-like" stir-fry in my kitchen, with eggs e.g. <a href="http://teczcape.blogspot.com/2015/10/luffa-loofah-with-egg.html">Luffa with Eggs</a>; or tomatoes e.g. <a href="http://teczcape.blogspot.com/2011/09/luffa-tomatoes-seaweed-soup.html">Luffa with Tomatoes</a>. Occasionally I also cook them with clams - a popular <a href="http://teczcape.blogspot.com/2015/06/taiwanese-cuisine-fu-lou-restaurant.html">Taiwanese-style dish</a>.<br /><br />However, when I watched on television, how a Chinese chef preparing it so quickly, blanching 10 seconds then served in a carrot puree/sauce, I was motivated to try this quick-cooking method.<br /><img src="https://farm4.staticflickr.com/3851/18835079872_a5a5a9e395_z.jpg" /><br /><br />The chef highlighted that this way of cooking luffa will render the luffa still crisp with a tender bite, compared to the soft spongy texture of luffa when stir-fried and simmered like a quick stew.<br /><br />For today, I will omit the sauce on this quick-cooked luffa. It means one-less step, less hassle and less cooking time. And surprise surprise surprise, I really enjoyed this other dimension of luffa - fresh and tender with a firm bite.<br /><img src="https://farm4.staticflickr.com/3768/18652440888_d165f5a1c9_z.jpg " /><br /><br /><a name="more"></a><br /><img src="https://farm6.staticflickr.com/5456/18842893561_c45f92d4d7_z.jpg " /><br /><br /><b>Luffa (Loofah) Salad 麻油拌丝瓜</b><br /><i>Ingredients</i>:<br />1 medium-size fresh luffa, peeled, then sliced to remove the center spongy seeds area, and further sliced to finger-length (shown above)<br />[<i>Dressing</i>]: 2 tsp sesame oil, pinch of salt, 1/2 tsp brown sugar, 1 small thinly sliced chili<br /><br /><i>Directions</i>: Boil a pot of water and when boiling, turn off heat, then pour the boiling water over sliced luffa and let it sit for 3 minutes. Drain away water. Add dressing then give it a good toss. Serve.<br /><img src="https://farm4.staticflickr.com/3718/18652492110_5e759ab5dd_z.jpg" /><br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/luffa+salad" rel="tag">luffa salad</a>, <a href="http://www.technorati.com/tag/loofah+salad" rel="tag">loofah salad</a> </span><br /><script src="https://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Luffa (Loofah) Salad 麻油拌丝瓜

In-season Luffa (loofah)  (which happens to be now!) is fresh, young and tender. Quite typically, I like to make a quick "stew-like...

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Luffa (Loofah) with Egg 丝瓜炒蛋

Now, I thought there was only one kind of <a href="http://teczcape.blogspot.com/2011/09/luffa-tomatoes-seaweed-soup.html">luffa </a>(known as <a href="http://teczcape.blogspot.com/2010/01/marrow-squash-equals-luffa-equals.html">Angled Luffa</a>) and I was wrong. Just the other day this summer, I chanced upon a gourd-like vegetable next to the <a href="http://teczcape.blogspot.com/2009/12/loofa-luffa-tomato-soup-of-day.html">angled luffa</a> in the <a href="http://teczcape.blogspot.com/2015/03/baby-shiitake-mushrooms-stir-fry.html">farmer's market</a> and in the midst of market-goers, found that this smooth-skinned gourd-like vegetable is also <a href="http://teczcape.blogspot.com/2011/09/luffa-tomatoes-seaweed-soup.html">luffa</a>.<br /><img src="https://farm4.staticflickr.com/3891/15210919185_cba9f37d30_z.jpg" /><br /><br />What? Luffa? Well, the luffa I know does not look like that. So yes, this is luffa indeed but another variety - Smooth-Skinned Luffa, or according to the stall, the younger version of <a href="http://teczcape.blogspot.com/2009/12/loofa-luffa-tomato-soup-of-day.html">Angled Luffa</a>.<br /><img src="https://farm6.staticflickr.com/5594/15024237700_fc4db44e27_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B0076NOGPY&asins=B0076NOGPY&linkId=LQNBODMLM4IJLPF6&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Luffa (or Loofah) with Egg</b> is a healthy, nutritious and delicious dish, favored by homecooks in many Asian families, as this is also a quick and easy recipe.<br /><br />I certainly enjoy this smoother-skin luffa, much better than <a href="http://teczcape.blogspot.com/2011/09/luffa-tomatoes-seaweed-soup.html">Angled Luffa</a>. Why? Peeling is much easier for this smooth-skinned luffa compared to the angled/ridged luffa. With easier peeling, the "yield" for this smooth-skinned luffa is also higher as I get as much "flesh" as possible in this luffa.  I also found that this luffa is more fleshy and moist when cooked - can I even use the word "juicy"?<br /><br />I did not even use much water while cooking but by the time the entire dish was cooked, there was a reasonable amount of liquid due to the inherent moisture in the smooth-skinned luffa itself.<br /><a name="more"></a><img src="https://farm4.staticflickr.com/3852/15024342877_8a574c8014_z.jpg" /><br /><br /><iframe align="left" frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=anestofo-20&marketplace=amazon&region=US&placement=B00VMGTDY0&asins=B00VMGTDY0&linkId=EEPVUUGNJD3SEOAN&show_border=false&link_opens_in_new_window=true" style="height: 240px; padding-right: 10px; padding-top: 5px; width: 120px;"></iframe><b>Luffa (Loofah) with Egg 丝瓜炒蛋</b><br /><i>Ingredients</i>:<br />1 shallot, thinly sliced<br />2 cloves garlic, finely minced<br />1 Thai chili/fresh red chili, finely sliced<br />1 luffa, peeled and sliced/chopped<br />2 organic eggs, lightly whisked<br />Pinch of sea salt, ground white pepper to taste<br />1-2 drops of toasted sesame oil<br /><br /><i>Directions</i>: Fry the egg till just about cooked, break up to smaller pieces at the same time. Dish out, set aside. Fry the shallots and chili, till shallots are fragrant, add the garlic, and luffa, and fry till luffa is just about cooked - turns tender, add back the cooked eggs, and mix well, till flavors combine. Season to taste.<br /><img src="https://farm4.staticflickr.com/3922/15210526692_95bd84740f_z.jpg" /><br /><br />After trying this smooth-skin luffa, I am very sure I am going to miss this luffa when fall produce takes over the farmer's market in the coming months as the farmer's market is the only place till now that I can find smooth-skinned luffa. Asian supermarkets such as 99 Ranch usually stocks angled/ridged luffa, which now has taken a back seat in the presence of its smooth-skinned counterpart.<br /><br />Sharing with <a href="http://www.21stcenturyhousewife.com/">Hearth and Soul</a><br /><br /><span style="font-size: 85%;">Tag: </span><span style="font-size: 85%;"><a href="http://www.technorati.com/tag/luffa+with+egg" rel="tag">luffa with egg</a>, <a href="http://www.technorati.com/tag/smooth+skinned+luffa" rel="tag">smooth skinned luffa</a> </span><br /><script src="http://static.ak.connect.facebook.com/js/api_lib/v0.4/FeatureLoader.js.php/en_US" type="text/javascript"></script><script type="text/javascript">FB.init("ea808497442c6dbff6ecc79cee2b6ebd"); </script><fb:fan connections="0" logobar="0" profile_id="225194391877" stream="0" width="300"></fb:fan><br /><div style="font-size: 8px; padding-left: 2px;"><a href="http://www.facebook.com/pages/An-Escape-to-Food/225194391877">An Escape to Food</a> on Facebook</div>

Luffa (Loofah) with Egg 丝瓜炒蛋

Now, I thought there was only one kind of luffa (known as Angled Luffa ) and I was wrong. Just the other day this summer, I chanced upon a g...

Read more »