Loofah or Luffa? Sauteed , Spiked & Cooked in Soy Milk

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) 


  1. Peel the outer skin, cut into bite size pieces.
  2. Heat up the wok/pan at mid/high heat, add oil, add loofah, sautee for 5-7min.
  3. 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!

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