Chinese okra is a lovely vegetable often overlooked because of its fibrous, woody exterior. When cooked it has a subtly sweet taste and crisp bite similar to cucumber and zucchini.
About Chinese Okra
Chinese okra (luffa acutangula), or angled luffa, is unrelated to the okra (also called gumbo or ladies’ fingers) commonly found in grocery stores. Mature Chinese okra ranges in length from 30-40 cm and 5-7 cm in width [1]; has a tough, fibrous and woody exterior, and ridges running vertically down its length. When peeled it has a soft, fleshy body resembling peeled cucumber.
Young Chinese okra can be eaten raw and range in length from 15-25 cm and 3 cm wide [1].
Chinese okra has a spongy interior similar to eggplant, and high water content like zucchini. It has a mildly sweet taste and a tender, slightly crisp texture.
Other common names include dish cloth gourd, ridged gourd, sponge gourd, vegetable gourd, strainer vine, ribbed loofah, silky gourd, silk gourd and sinkwa towelsponge [2]. Unpicked, dried out okra can also be made into loofah sponges after peeling and deseeding them [1].
There are a variety of ways to prepare young or mature okra. Young okra can be blanched and dressed with sauce. Mature okra is often peeled before being cooked, although the gourd can be simmered and eaten as well [1]. Young or peeled mature okra can be stir-fried, dipped in batter and deep-fried or dropped into sauces and soups.
Okra should be refrigerated and cooked within a week or it will develop fungus.
Tips for cooking Chinese okra – simple way
After stir-frying okra with soy sauce, five-spice powder, peppercorn powder, oyster sauce, shallots, peppers and more, my go-to method for cooking okra is good old-fashioned garlic, white pepper and salt.
Okra skin is high in fiber, containing iron and protein [1]. Some people can tolerate eating the tough skin, but I prefer removing the entire outer layer.
Chop okra any way: at an angle, into noodles, as circles, semi-circles, quarter-circles, etc. The unconventional ¼” thick quarter-circles are perfect for kids, bite-sized and cook fast.
Okra releases substantial water when cooked. Unless cooking okra differently, try not to over-cook okra to avoid a watery, mushy mess.
Chinese Okra
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Loading...Chinese okra is a lovely vegetable often overlooked because of its fibrous, woody exterior. When cooked it has a subtly sweet taste and crisp bite similar to cucumber and zucchini.
Ingredients
- 1 okra
- 1-2 cloves garlic minced or ¼ tsp garlic powder
- 1/8 tsp white pepper or black pepper
- 1/8-1/4 tsp salt or to taste
- 1 tsp oil
Instructions
Skin entire okra, including skin between ridges, using a peeler. Chop up okra.
Cook in microwave:
Toss okra with oil, salt, white pepper and garlic in a microwave-safe bowl.
Microwave covered for 30 seconds.
Cook on stove:
Warm a skillet over medium heat with oil. Add garlic and cook until fragrant.
Add chopped okra, salt and white pepper. Cook, stirring occassionally, for 2 minutes until okra is tender, slightly crisp and sweet. Remove immediately to prevent okra from releasing more water.
References
- [1] Angled Luffa. Specialty Produce.
- [2] Luffa acutangula. Wikipedia.
- [3] Benefits and uses of okra. Medical News Today.
