Are there certain textures that put you off? I know some people who do not really like slimy textures of ladies fingers or brinjal. Call me weird but I kinda love textures and these slimy veggies don’t put me off. As long as there is a textural difference ie crunchy fried anchovies scattered over brinjal or fried dried shrimp over ladies fingers. It makes a dish super exciting!
However (and a big, big however), when it comes to petola (or Chinese okra as some of you know it), I want it totally soft. Like mush soft. I’ve seen some places making them with the skins still on and that’s a no for me. Just soft will do. Like pillows. 🙂
Do you have another way of preparing this luffa? Let me know so I can broaden my horizons.
Have a great weekend!!
“Two are better than one; because they have a good reward for their labour.” (Ecclesiastes 4:9)
- 1 Petola/Chinese Okra, peel & cut into chunks
- 1 clove Garlic, peel & mince
- 1 oz Glass Noodles, soak in water until soften
- 1 Egg, beaten
- 1 tbsp Vegetable Oil
- ½ tsp Salt
- ¼ cup Water
- pinch of Pepper
- Heat up oil in a pan on MED and saute garlic.
- Add in petola chunks, salt, pepper & water and cover lid. Bring to a boil then down to a simmer for 2 minutes or until petola has softened.
- Scatter in glass noodle strands and let it simmer for another 1 minute.
- Pour in beaten egg. Simmer until egg has cooked through.
- Serve up!