Dish of Luffa with Edamame
(click to enlarge)

Luffa with Edamame


China - Zhejiang   -   Qing dou gua
Serves:
Effort:
Sched:
DoAhead:  		 3 w/rice
**
40 min
Prep		 This is a simple light main or brunch dish, but very tasty. It can easily be made vegetarian (see below) but will be a bit less tasty that way.

1-1/4
2-1/2
4
1
1
2
1
2/3
1/2
#
oz
oz
t
T
T
T
c
t
Luffa (1)
Ham or Bacon (2)
Shelled Edamame (3)
Potato Starch
Water
Oil
Rice Wine (4)
Stock (5)
Salt
Prep   -   (17 min)
  1. Peel LUFFA with a vegetable peeler, as thin as you can. Cut into bite size chunks, however is best with your size Luffa.
  2. Cut HAM or BACON into pieces around 1/2 inch, or however works with your Ham or Bacon.
  3. Thaw EDAMAME.
  4. Mix Potato Starch with Water.
Run   -   (15 min)
  1. In a wok or spacious sauté pan heat Oil and fry Ham or Bacon until it is aromatic. then stir in Edamame for a minute, then stir in the Luffa.
  2. Stir in Rice Wine, then the Stock. Salt to taste and bring to a boil. Cover and turn to a simmer until the Luffa is cooked through - the seed mass will be translucent, but not falling apart.
  3. Stir up the Starch mix, then stir it into the the pan, continuing to stir until the sauce thickens some.
  4. Serve hot with plenty of steamed Jasmine rice.
NOTES:

  1. Luffa:

      (Loofah, Chinese Okra) This may be angled luffa sold around here as "Chinese Okra" or smooth luffa (if you can find it). For the photo, smooth luffa was used. For details see our Luffa page.

  2. Ham or Bacon

      If using Bacon, use a block from the deli, or "ends and pieces" so you can cut it fairly thick. The pattern recipe calls for Chinese or Spanish ham, but Chinese ham is not allowed into the United States. Spanish ham now is, but is hideously expensive on this side of the Atlantic. A good quality regular smoked ham will be fine. If you are Vegetarian, you will have to skip these, but that deprivation was your own choice. Maybe toss in some shreds of spiced pressed Tofu (Stew Tofu), or small Fried Gluten Puffs

  3. Edamame:

      This immature soybeans are quite common now, in both Asian markets and supermarkets. They come in the pod and shelled, which is how you want them for convenience and economy. for details se our Soybeans page.

  4. Rice Wine:

      Use a good, drinkable Chinese rice wine - not those horrid salted "cooking" wines. Lacking that, use a dry sherry. Sake is not considered a good substitute. For details see our Chinese Rice Wine page.

  5. Stock

      Chicken Stock is the standard, but vegetarians will need to use vegetable stock - see our Chinese Vegetable Stock for typical stocks.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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