Zucchini and Loofah

When young and tender, loofah is a delectable vegetable that resembles squash in both texture and taste. However, when dried, it is the same vegetable that is used as a bath sponge. When purchasing loofah, select firm, unblemished vegetables. The outer skin should have a dark green color, similar to that of a cucumber.

Makes 4 servings.

½ pound zucchini
½ pound loofah (available at Asian markets), or summer squash
2 tablespoons sesame oil
1 clove garlic, minced
1 tablespoon soy sauce, or to taste
¼ cup water


Rinse the vegetables thoroughly. Score the zucchini with a fork and slice diagonally into ½-inch slices. Peel the loofah and cut diagonally into ½-inch slices. Combine with the oil and garlic and stir-fry over high heat for 1 to 2 minutes. Add the soy sauce and water. Cover and steam for 2 minutes, or until vegetable slices are tender but still crisp.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Oyster Sauce

Commercial oyster sauce is a concentrated, brown sauce made of ground oysters, soy sauce, and brine. It is used as commonly in Taiwan as ketchup is in the United States. Also available in a vegetarian variety, oyster sauce enhances any dish, bringing out the various flavors of the other ingredients.

Makes 1½ cups sauce.

1 can (3¾ ounces) smoked oysters
½ cup rice wine
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon raw or brown sugar
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste

Finely mince the oysters or, using a blender’s pulse mode, pulverize the oysters in their liquid. Add all ingredients to a saucepan and simmer for 15 minutes. Strain, cool, cover, and refrigerate. Will keep up to a week in the refrigerator.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Wilted Chinese Broccoli with Oyster Sauce

Chinese Broccoli is not like common broccoli. Instead of the familiar bluish-green florets, it is the leaves of this delicate vegetable that are steamed or stir-fried and eaten.

Makes 4 servings.

1 pound fresh Chinese broccoli (available at Asian markets)
1 quart salted, boiling water
2 tablespoons oyster sauce (see tomorrow's entry)

Slice off the tough bottoms of the Chinese broccoli stalks. Discard any wilted leaves. Rinse thoroughly under cool running water and slice into 4-inch long pieces. Carefully add the broccoli to the boiling water and simmer for 2 minutes. Remove the broccoli carefully with a slotted spoon. Drain well. Top with oyster sauce and serve immediately.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Garlic Sesame Sauce

Makes ¼ cup sauce.

1 clove garlic, minced
1½ tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds

Stir-fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce. Remove from heat, and stir in the sesame seeds. Serve in a rice bowl as a dipping sauce or drizzle over the hot asparagus.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Steamed Asparagus

Check asparagus carefully before purchasing. The tips should be compact, not flowery. The stalks should be firm, fresh, with a deep green color, not yellow or pale. The bottoms should be brittle, with an inch or two of woody base, which must be trimmed before cooking.

Makes 4 servings.

2 pounds fresh asparagus, or 6 to 8 stalks per person
Salted boiling water


Break off (do not cut) the woody base from each asparagus stalk. The woody base will snap off from the tender portion. Wash stalks thoroughly under running cold water.

Tie the stalks in serving-size bunches. Stand upright in a deep saucepan, which contains an inch of salted, boiling water. Cover and allow to steam for 15 minutes, or until the asparagus is tender but still crisp. Serve with Garlic Sesame Sauce (directions in tomorrow's post).

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.