- 10 ounces luffa, about three 10-inch luffa
- 1/2 cup meat stock
- 1/2 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon sugar
- 2 tablespoons minced garlic
- 4 bird's eye chilies, thinly sliced
With a sharp knife, peel only the ridges on the luffa, leaving strips of green skin. If the luffa is older than its ideal age and the skin seems tough, peel away all of the skin. Cut the luffa in half lengthwise. Cut on a diagonal into 1/2 inch slices.
In a small saucepan bring the broth to a boil over high heat. Cook 2 to 3 minutes or until the broth is reduced to 3 tablespoons.
Place the slices of luffa in a 9-inch shallow bowl. Sprinkle the luffa with the sesame oil, salt, sugar, and pepper. Stir in the reduced broth mix well. Place the plate in a steamer or wok and steam on high heat until the luffa is barely tender and pierces easily with the tip of the knife, 5 to 8 minutes.
Heat a wok or saute pan over medium high heat. Add in 2 tablespoons of oil. Add the garlic and chilies, stirring just until the garlic turns light brown. Drizzle the hot garlic and chili oil over the cooked luffa. Serve immediately.