THE CHINESE CUCURBITS - Growing Chinese Vegetables in Your Own Backyard - page 49

CULINARY USES
LEAVES AND FLOWER . Both the leaves and flower buds of luffa are edible when very
young. Simmer in boiling salted water until just tender, then toss with butter that has
been heated with a pinch of curry powder.
FRUITS . The fruit is edible only when immature. It can be prepared exactly like zuc-
chini (although it doesn't taste like zucchini), which gives you a wide range of recipes
to choose from. It is delicious sliced or diced and tossed in a salad, like cucumber. The
flavor is delicately sweet, and everyone seems to like it. Always cut off the ridges with
a paring knife to prepare the gourds for eating; the skin can be left on. You can also:
• Try it stuffed with a mix of browned chopped meat and vegetables, and baked in
a 350°F oven for an hour.
• Simmer until tender and serve with butter and a teaspoon of lemon juice; it will
taste something like early English peas.
• Stir-fry it, Chinese-style, in sesame oil with bamboo shoots, snow peas, scallions,
water chestnuts, soy sauce, and grated fresh ginger. For a heartier dish, add
shredded chicken, pork, or beef. Or dice and stir-fry with shrimp, scallions, and
a finely chopped green chili.
• Simmer briefly in a clear soup, or deep-fry as tempura.
SEEDS . Try oven-roasting the seeds of the mature gourd (lightly salted and oiled, if you
like) for a nutritious snack.
DRIED GOURD . The Chinese consider the dried gourd a special culinary treat. To make
this, slice the young gourds and sun- or oven-dry. Store in tightly covered jars (check-
ing occasionally to make sure there is no mold). These are especially prized when
cooked in broth, but they can be combined with other vegetables and meats as you
would ordinarily use squash.
Bitter Melon
K U G UA , F OO G WA
Momordica charantia
(color photo, page x)