Characters are designed to be written right handed. Also, hand writing in Chinese suffers even more so than in English. It messes up communal dining when using chopsticks and 20 people are crammed round a circular table. No one in in China is allowed to be left handed*. And here's a wild guess: it is made for right-handed people. That "scissors with a sidecar" looks unwieldy and is probably hard to clean.
![chinese okra chinese okra](https://portalvhds26k4f5tktj3ck.blob.core.windows.net/spotpics/sp45886.jpg)
The pizza wheel, that is, the cutter designed to do a real job for a basic price. The short boiling time doesn't result in any 'stewed' characteristics - not that I mind stewed okra. Yes, I usually prepare okra in the ways you mention - or at least similarly, but this one intrigued me - and I'm glad it did. The ingredients are very finely diced, so the very hot oil does mostly cook things. The garnish is a classic round these parts - used with many dishes, especially fish. I think that was a Vivian Howard suggestion. I admit that I have never had it stewed, which doesn't sound so appealing. Also it is excellent cut in half lengthwise and roasted in the oven with just oil and salt or with a sprinkle of cajun spice or smoked paprika until just crispy. If cut into rings and dusted in cornmeal and fried it is terrific just tumbled atop sliced ripe tomatoes while hot. My only hesitation about the garnish is that the garlic is basically raw, even after hot oil is poured over it. The treatment of the okra sounds great, especially the fact that they don't get trimmed until after they are cooked. Add the washed okra and boil for two minutes. So, I did the sensible thing and asked my friend how she prepared it. I cook okra often, but have never seen it served in China before (had it down the road in Vietnam, though) and there are zero recipes in any of my Chinese language cookbooks. At first, they stocked the biggest pods they could find - stringy and inedible - but they worked it out eventually. Then about 3 years ago, it started to creep into a few supermarkets. I managed to find its Chinese name ( 秋葵 - qiū kuí) in a scientific dictionary, but that didn't help. I immediately zoomed in on one dish - the okra.įor the first 20-odd years I lived in China, I never saw okra - no one knew what it was. It's the first I've seen her cook in 25 years. She was never much of a cook, so I was a bit surprised.
![chinese okra chinese okra](https://portalvhds26k4f5tktj3ck.blob.core.windows.net/spotpics/sp46487.jpg)
Optimum germination temperature: 30-32☌.Yesterday, an old friend sent me a picture of her family dinner, which she prepared. Seed pre-treatment and germination are recommended: pre-soak the seeds in hot water at 45☌~ 55☌ for 20 minutes, then soak them in warm water at 30☌ for 24 hours. Ridged luffa ( Luffa acutangula) is also called angled luffa, ribbed luffa, Chinese okra. aegyptiaca): The fruit is long or short cylindrical-shaped with smooth skin. Smooth luffa ( Luffa cylindrica, synonyms L. There are two types of luffa: smooth luffa and ridged luffa. Other names: Luffah, loofah, loofa, Chinese okra, Chinese vining okra, Dishcloth Gourd, Sponge Gourd, Vegetable Gourd, Cee Gwa, Running Okra, California Okra, Strainer Vine, Tsee Gwa, Si Gua, Ssu-Kuo, Shui Gwa, Man Gua, Hechima, Muop Huong, Belustra, Loang, Oyong, Petola manis, Silk Melon, Sing-kwa, Sheng Gua, torai, turai, gilki, ghiura, 丝瓜, 胜瓜. This is why luffa is also referred to as sponge gourd. People use the ripened fruits to make luffa scrubbing sponges which are used in the kitchen and bathroom. When the fruit is fully matured, it is very fibrous. In Asia, luffa is a trellis crop, grown mainly for young fruits, which are harvested as vegetables.