The long, tender gourd loofah, often called Chinese okra, is stir-fried with soybeans in chicken stock and finished with soy sauce for this simple but flavorful side dish from the Suzhou province in eastern China. This recipe first appeared in our May 2014 issue with the story Coming Home.
- 3 tbsp. peanut oil
- 1 lb. loofah, peeled, cut lengthwise into 6 wedges, then crosswise into 2″ pieces
- 1 cup frozen shelled edamame, defrosted
- 1⁄4 cup chicken stock
- 1 1⁄2 tbsp. soy sauce
- Cooked white rice, for serving
- Heat oil in a 12″ skillet over medium-high heat. Cook loofah and edamame until soft, 1–2 minutes. Add stock; bring to a simmer. Cook until slightly reduced, about 2 minutes more. Stir in soy sauce. Serve with rice on the side.