Janet – Su at work gave me this wonderful vegetable I have seen in Chinatown but never had the guts to try. I became a HUGE fan of it instantly. Easy to cook, healthy and delicious.
It is known as Chinese Okra but I think they are less slimy.
Btw, I can’t take full credit for the recipe. It was on here for Soy Milk Cooked Loofah.
My version is spiked with chili oil. I would say this qualifies as one of the thrifty chef series dishes.. but at this moment I am not sure how much it costs.. about $1 a pound?!
- Loofah ( 1 med )
- Garlic ( Minced 1 tsp )
- Oil to sautee ( 1 tsp )
- Soy Milk ( 1 cup )
- Chili Oil or Paste ( as you like)
- Salt ( to taste)
- Peel the outer skin, cut into bite size pieces.
- Heat up the wok/pan at mid/high heat, add oil, add loofah, sautee for 5-7min.
- Add garlic and salt and sautee a bit. then add chili oil and soy milk. If it starts to bubble, then stir a bit, cook for 2min, then done!