Saturday, November 13, 2010
Chinese okra (or lufa, silk squash, ridged gourd, etc.)
Again, the taste is quite mild, a bit like cucumber, hard to describe, but awesome, so it fits well into a stir fry with other, spicy, ingredients. The skin is pretty hard, and the ridges actually are sharp, so you need to peel this squash. It's okay if some of the inner green remains, however:
To cook it, I opted for a variation on the Cooking with the Single Guy's Ground pork with Chinese okra. He uses ground pork; I substituted shredded seitan. Here it is marinating Oh, yeah!
Put it into a hot pan with a little oil and stir fry for a few minutes, then add the squash:
Cover, cook for another minute, then pour on a vegetable broth/cornstarch mixture and stir until that becomes saucy and translucent:
Now serve over rice. I had mine topped with peanuts and green onions, with a few lotus root slices fried in sesame oil as a garnish:
Yum-O! And nearly instantaneous. It all came together in less time than it took the rice to cook.