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What to do with a loofah?

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I posted another thread asking for recipes, but then it occurred to me that folks who might have suggestions aren't looking at that thread because they recognize this vegetable by a different name.

The local market calls it Taiwanese okra, but it does not cook like okra, taste like okra, or look much like okra -- to me anyway.

I've stir-fried it successfully with scallops and chives in black bean sauce, and another chowhound suggesting braising with pork belly.

Other suggestions?