Angled luffa (sze gwa) looks like okra on steroids - indeed, one of its names is Chinese okra - but the two vegetables aren't actually related.
What is it? A long, ridged gourd with watery flesh and lots of seeds. It belongs to the same squash family that produces the luffa (or loofah) sponges used for bathing. Although most varieties are pale to dark green, they sometimes grow in other colours.
What to look for? Choose firm pieces with no soft spots or bruises. Smaller vegetables are more tender and less seedy than larger ones. They can also be eaten with the skin on while larger angled luffa is always peeled because the skin is tough.
When is it in season? Due to its high water content, angled luffa is a popular vegetable in hot weather; it is believed to be hydrating.
What else? Angled luffa is sometimes called ridged gourd and silk squash. Some varieties of the vegetable have more pronounced ridges than others.
How to use: the vegetable has a mild, slightly sweet taste. It makes a fast, easy, comforting soup: peel it, slice it in half lengthwise then cut it on the diagonal into 1.5cm pieces. Soak some dried shrimp in hot water for about 15 minutes. Marinate sliced pork or chicken in soy sauce, rice wine, vegetable oil and a little sugar, salt, white pepper and cornstarch. Bring a pot of chicken broth to a simmer, add the luffa, the shrimp and the soaking liquid and cook for about five minutes. Add the pork and simmer for a few minutes until cooked. Drizzle with sesame oil and stir in minced spring onions and chopped fresh coriander before serving with additional white pepper.