When D brought home Cee Gwa or Chinese Sponge Gourd from the Asian store nearby, I was excited about pairing it with some other favorites and cooking it.
Luffa aka Cee Gwa is much like Ridge Gourd except with no ridged skin, but just smooth greenish skin that can be bitter, and spongy insides which cook up fast.
Snake beans or Long Green Beans has been a favorite since childhood when my mom used to make paruppusili with it.
Some fresh green baby Bok Choy, Luffa, and Snake Beans came together for this simple dish, served with rice.
1 large Luffa/Cee Gwa, skinned and cut into chunks on a bias
20 or so Long Green Beans (more if preferred), trimmed and cut into 1-inch pieces
a few heads of baby bok choy, cleaned and leaves separated
green bell pepper (optional)
a few cloves of garlic
1 Tbsp grated ginger
1 Tbsp Sesame oil
1 Tbsp Mongolian Hot Chili Oil
Salt to taste
- Heat the Sesame oil in a pan or wok, add the garlic and ginger, add the long green beans, some water or stock and salt, cover and simmer till beans are almost cooked
- Add the Luffa and Baby Bok Choy, Chili oil, a few turns of black pepper from the pepper mill and allow to cook till Luffa turns translucent (which only takes a few minutes)
- Adjust flavors and serve warm with jasmine or basmati rice