LOOFAH STIR-FRY WITH CHICKEN
LOOFAH STIR-FRY WITH CHICKEN
This loofah stir-fry with chicken is a delicious and filling way to prepare loofah (luffa? ), a Chinese fruit that is underappreciated.
DESCRIBE LOOFAH.
A journalist came over to our house (the TWOL HQ) for an interview when we were marketing our cookbook last year, and we took her around our garden. Our loofah vine, which was overflowing with fruit, was one of the first things we mentioned.
Although she is Chinese American, the aforementioned journalist Kat Chow had trouble seeing loofah. (Read her post-interview story for Bon Appetit to learn more about her experience!)
LOOFAH STIR-FRY WITH CHICKEN
LOOFAH STIR-FRY WITH CHICKEN
Loofah, sometimes referred to as luffa, Chinese okra, or sponge gourd, isn’t particularly popular right now, unlike, say, a head of cauliflower or a bunch of lacinato kale. While it’s well-liked in Asia, the West doesn’t know much about it.
The summer fruit loofah, also known as sgu or see gua in Cantonese, is a member of the cucurbit family, which also includes cucumbers, squash, and gourds.
It thrives in the summer heat and is consequently most frequently consumed in the late summer. You may manufacture natural loofah sponges if you let the fruits wither and dry on the vine!