18 Flavorful Luffa Recipes Delicious

Looking for fresh, delicious ways to enjoy luffa? This versatile veggie (also known as ridge gourd or Chinese okra) is a summer garden star—light, crisp, and perfect for quick stir-fries, comforting curries, and more! Whether you’re a luffa newbie or a longtime fan, these 18 flavorful recipes will inspire you to get creative in the kitchen. Let’s dive in and discover your next favorite dish!

Stir-Fried Luffa with Garlic

This quick and fragrant stir-fry lets luffa’s delicate sweetness shine, with a punch of garlic and a hint of umami—perfect for a light weeknight side.

Ingredients:

• 1 medium luffa (about 1 lb), peeled and cut into ½-inch thick half-moons
• 3 cloves garlic, minced
• 1 tbsp neutral oil (like avocado or vegetable)
• ½ tsp salt
• ½ tsp sugar
• 1 tsp soy sauce
• 2 tbsp water

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir 10 seconds until fragrant but not browned.
2. Add luffa and stir-fry for 2 minutes, tossing to coat with garlic.
3. Pour in water, then sprinkle salt and sugar over the luffa. Cover and cook for 3 minutes until the luffa is tender but still slightly crisp.
4. Uncover, drizzle soy sauce around the edges of the pan, and toss to combine. Cook 1 minute more to let the sauce cling.

The luffa turns silky yet retains a subtle crunch, while the garlic infuses every bite without overpowering. Tip: For extra depth, swap soy sauce with oyster sauce or add a pinch of white pepper with the garlic.

Luffa and Shrimp Soup

This light yet flavorful soup combines tender shrimp with silky luffa squash—a quick, comforting bowl that lets both ingredients shine.

Ingredients:

• 1 tbsp neutral oil (like avocado or vegetable)
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 medium luffa squash (about 12 oz), peeled and cut into 1-inch chunks
• ½ lb medium shrimp, peeled and deveined
• 1 tsp fish sauce
• ½ tsp sugar
• ¼ tsp white pepper
• 2 green onions, thinly sliced
• Salt to taste

Instructions:

1. Heat 1 tbsp oil in a pot over medium. Add 3 cloves minced garlic and sauté 30 seconds until fragrant.
2. Pour in 4 cups chicken broth and bring to a simmer. Add luffa squash and cook 3 minutes until slightly tender.
3. Gently stir in shrimp, 1 tsp fish sauce, ½ tsp sugar, and ¼ tsp white pepper. Simmer 2–3 minutes until shrimp turn pink.
4. Remove from heat. Taste and adjust with salt if needed. Garnish with green onions.

The magic here? Luffa’s delicate texture absorbs the savory broth while keeping its shape—no mush!

Tip: For extra depth, add a pinch of dried shrimp or a splash of Shaoxing wine with the garlic.

Luffa and Egg Stir-Fry

This light and comforting stir-fry lets the delicate sweetness of luffa shine alongside fluffy scrambled eggs—perfect for a quick weeknight meal.

Ingredients:

• 1 medium luffa (about 2 cups, peeled and sliced into ½-inch half-moons)
• 3 large eggs
• 2 tbsp neutral oil (like vegetable or avocado)
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp sugar
• ½ tbsp soy sauce
• ¼ tsp white pepper (optional)

Instructions:

1. In a bowl, whisk eggs with ¼ tsp salt and white pepper (if using) until just combined.
2. Heat 1 tbsp oil in a wok or skillet over medium-high. Add eggs and scramble gently for 1–2 minutes until softly set. Transfer to a plate.
3. Add remaining 1 tbsp oil to the pan. Sauté garlic for 10 seconds until fragrant, then add luffa. Stir-fry for 2 minutes.
4. Season luffa with remaining ¼ tsp salt, sugar, and soy sauce. Cook 1–2 more minutes until luffa is tender but still slightly crisp.
5. Return eggs to the pan, tossing gently to combine. Serve immediately.

The luffa’s juicy crunch contrasts beautifully with the creamy eggs, while a hint of soy sauce deepens the flavors without overpowering them.

Tip: For extra silkiness, add a splash of water to the eggs while scrambling.

Luffa and Tofu Stew

This light yet satisfying stew combines silky tofu and tender luffa in a savory broth—perfect for a quick, veggie-packed meal.

Ingredients:

• 1 medium luffa (about 2 cups, peeled and cut into 1-inch chunks)
• 14 oz firm tofu, drained and cut into 1-inch cubes
• 1 tbsp neutral oil (like avocado or vegetable)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat 1 tbsp neutral oil in a pot over medium heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
2. Add luffa and stir-fry for 2 minutes to lightly soften.
3. Pour in 2 cups vegetable broth, 1 tbsp soy sauce, 1 tsp sesame oil, 1/2 tsp sugar, and 1/4 tsp white pepper. Bring to a gentle simmer.
4. Gently add tofu and cook for 5 minutes, stirring occasionally, until luffa is tender but still slightly crisp.
5. Garnish with green onions and serve warm.

The magic here? Luffa’s delicate texture soaks up the broth without turning mushy, while tofu adds creamy contrast. Tip: For extra depth, add a splash of Shaoxing wine with the broth.

Luffa and Chicken Curry

This fragrant, lightly spiced curry lets luffa (also called Chinese okra) shine alongside tender chicken—a comforting one-pot meal that comes together fast.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups luffa (peeled and cut into 1-inch chunks)
• 1 tbsp vegetable oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red chili flakes
• 1 (14-oz) can coconut milk
• 1 tbsp fish sauce
• 1 tsp brown sugar
• 1/2 tsp salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat 1 tbsp vegetable oil in a deep skillet over medium-high. Add chicken and cook until lightly browned, about 5 minutes. Transfer to a plate.
2. In the same skillet, sauté onion for 3 minutes until soft. Add 3 garlic cloves, 1 tbsp ginger, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp chili flakes; cook 1 minute until fragrant.
3. Pour in 1 can coconut milk, 1 tbsp fish sauce, 1 tsp sugar, and 1/2 tsp salt. Stir, then return chicken to the skillet. Simmer uncovered for 10 minutes.
4. Add luffa and cook 5–7 minutes more until the squash is tender but still slightly crisp. Garnish with cilantro.

The luffa stays pleasantly snappy against the creamy curry—a fun twist on classic comfort food. Tip: For extra depth, toast whole spices (like cumin seeds) with the onions before adding ground spices.

Luffa and Pork Dumplings

These luffa and pork dumplings are a juicy, veggie-packed twist on classic potstickers—perfect for a light yet satisfying weeknight meal.

• 1 cup grated luffa (peeled and squeezed dry)
• ½ lb ground pork
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tsp sugar
• ¼ tsp white pepper
• 24 round dumpling wrappers
• 2 tbsp vegetable oil (for frying)
• ½ cup water (for steaming)

1. In a bowl, mix ground pork, luffa, soy sauce, sesame oil, ginger, sugar, and white pepper until well combined.
2. Place 1 tbsp filling in the center of each dumpling wrapper. Fold and pleat edges to seal.
3. Heat vegetable oil in a nonstick skillet over medium-high. Arrange dumplings in a single layer and cook 2–3 minutes until bottoms are golden.
4. Pour water into the skillet, cover immediately, and steam 6–8 minutes until wrappers are translucent and pork is cooked through.
5. Uncover and cook 1–2 more minutes to crisp the bottoms again. Serve hot.

The luffa keeps these dumplings extra tender and juicy, while the ginger adds a bright kick. Dip them in chili oil for an extra punch!

Tip: Squeeze the grated luffa in a clean towel to remove excess water—this prevents soggy filling.

Luffa and Mushroom Stir-Fry

This light yet satisfying stir-fry lets the delicate sweetness of luffa shine alongside earthy mushrooms—perfect for a quick weeknight meal.

Ingredients:

• 1 medium luffa (about 2 cups, peeled and sliced into ½-inch rounds)
• 8 oz cremini mushrooms, sliced
• 2 tbsp neutral oil (like avocado or vegetable)
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp water

Instructions:

1. Heat 1 tbsp oil in a wok or large skillet over medium-high. Add mushrooms and stir-fry for 3 minutes until lightly browned. Transfer to a plate.
2. Add remaining 1 tbsp oil to the pan. Sauté garlic for 15 seconds until fragrant, then add luffa. Stir-fry for 2 minutes.
3. Return mushrooms to the pan. Add soy sauce, sugar, salt, black pepper, and water. Toss everything together and cook for another 2–3 minutes until the luffa is tender but still slightly crisp.

The luffa’s gentle crunch and the umami-rich mushrooms make this dish feel indulgent without heavy ingredients.

Tip: For extra depth, swap creminis with shiitakes or add a splash of toasted sesame oil at the end.

Luffa and Tomato Salad

This refreshing salad combines crisp luffa with juicy tomatoes for a light, summery bite that’s perfect alongside grilled mains or as a standalone lunch.

Ingredients:

• 1 medium luffa (about 2 cups), peeled and sliced into thin half-moons
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp rice vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh basil leaves, torn

Instructions:

1. In a large bowl, toss the luffa, cherry tomatoes, and red onion together.
2. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp rice vinegar, then sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Gently toss to coat.
3. Let the salad sit for 10 minutes at room temperature to allow the flavors to meld.
4. Just before serving, fold in 1/4 cup torn basil leaves.

The luffa’s mild crunch and the tomatoes’ sweetness make this salad a textural delight—ideal for hot days when you crave something cool but satisfying.

Tip: For extra zing, add a pinch of red pepper flakes or a squeeze of lemon before serving.

Luffa and Beef Noodle Soup

This comforting bowl combines tender beef, silky luffa squash, and chewy noodles in a savory broth—perfect for a cozy weeknight dinner.

Ingredients:

• 8 oz flank steak, thinly sliced
• 1 medium luffa squash (about 2 cups), peeled and cut into 1-inch chunks
• 4 oz dried wheat noodles (like udon or lo mein)
• 4 cups beef broth
• 2 cups water
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tsp sesame oil
• 1 tbsp vegetable oil
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp black pepper
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat 1 tbsp vegetable oil in a pot over medium-high. Add flank steak and sear for 2 minutes per side until browned. Remove and set aside.
2. In the same pot, sauté garlic and ginger for 30 seconds until fragrant. Pour in beef broth, water, 2 tbsp soy sauce, 1 tbsp oyster sauce, and 1/2 tsp black pepper. Bring to a boil.
3. Add noodles and cook for 5 minutes. Stir in luffa squash and simmer for 3–4 minutes until tender but still crisp.
4. Return the beef to the pot, drizzle with 1 tsp sesame oil, and heat through (1 minute). Garnish with green onions.

The luffa adds a delicate sweetness that balances the rich broth, while the quick-cooked beef stays melt-in-your-mouth tender. Tip: For extra depth, char the luffa lightly in a dry pan before adding it to the soup.

Luffa and Coconut Milk Curry

This silky, fragrant curry is a comforting weeknight winner—tender luffa soaks up creamy coconut milk and warm spices for a dish that feels both light and satisfying.

Ingredients

• 1 medium luffa (about 1 lb), peeled and cut into 1-inch chunks
• 1 tbsp coconut oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp red chili flakes
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup vegetable broth
• 1 tbsp lime juice
• 1 tsp salt
• 1/2 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. Heat 1 tbsp coconut oil in a deep skillet over medium. Add onion and cook 3–4 minutes until translucent. Stir in garlic, 1 tsp ginger, 1 tsp turmeric, 1 tsp coriander, and 1/2 tsp chili flakes; cook 1 minute until fragrant.
2. Add luffa, tossing to coat in spices. Pour in coconut milk and 1/2 cup broth. Simmer uncovered 8–10 minutes, stirring occasionally, until luffa is fork-tender.
3. Remove from heat. Stir in 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp sugar. Garnish with cilantro.

The magic here? Luffa’s delicate texture turns almost custardy in the rich coconut broth, while the lime brightens every bite. Serve with jasmine rice to soak it all up.

Tip: For extra depth, toast whole cumin seeds with the onions and remove them before serving.

Luffa and Scallion Pancakes

These savory pancakes are a fun twist on the classic—light, crispy, and packed with fresh luffa and scallions for a satisfying bite.

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup water
• 1 cup grated luffa (squeezed dry)
• 1/4 cup finely chopped scallions
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 2 tbsp vegetable oil (for frying)

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour and 1/2 tsp salt. Gradually stir in 1/2 cup water until a smooth batter forms.
2. Fold in the grated luffa, scallions, 1 tbsp soy sauce, and 1/2 tsp sesame oil until evenly combined.
3. Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Scoop 1/4 cup batter per pancake, flatten slightly, and cook for 3–4 minutes per side until golden and crisp. Repeat with remaining batter, adding more oil as needed.

The luffa keeps these pancakes tender inside while the edges turn delightfully crispy—perfect for dipping in chili sauce or enjoying straight from the pan!

Tip: For extra crunch, press the pancakes gently with a spatula while frying to maximize crispiness.

Luffa and Ginger Tea

This soothing tea combines the mild freshness of luffa with the warming kick of ginger—perfect for sipping when you need a gentle pick-me-up.

Ingredients:

• 1 medium luffa (about 2 cups, peeled and sliced into thin strips)
• 1 (2-inch) piece fresh ginger, thinly sliced
• 4 cups water
• 2 tbsp honey (or to taste)
• 1 tsp fresh lemon juice

Instructions:

1. In a medium pot, bring water to a boil over high heat. Add the luffa and ginger, then reduce heat to low. Simmer uncovered for 15 minutes until the luffa turns slightly translucent.
2. Strain the tea into mugs, pressing gently on the solids to extract all the flavor. Stir in 2 tbsp honey and 1 tsp lemon juice until dissolved.
3. Serve warm, letting the ginger’s spice mingle with the luffa’s delicate sweetness.

The magic here is in the balance—ginger’s heat softens the luffa’s vegetal notes, creating a light yet invigoring brew.

Tip: For extra depth, steep a cinnamon stick with the ginger and luffa.

Luffa and Fish Stew

This light yet flavorful stew brings together tender fish and silky luffa in a savory broth—perfect for a quick weeknight meal that feels nourishing and fresh.

Ingredients

• 1 lb white fish fillets (like cod or tilapia), cut into 2-inch pieces
• 1 medium luffa (about 2 cups), peeled and sliced into half-moons
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 4 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 green onions, thinly sliced (for garnish)

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add garlic and onion, sautéing for 3 minutes until fragrant and softened.
2. Pour in 4 cups chicken broth, 1 tbsp soy sauce, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
3. Add luffa and cook for 5 minutes until slightly translucent but still firm.
4. Gently add fish, submerging the pieces. Simmer for 4–5 minutes until the fish flakes easily with a fork.
5. Garnish with green onions and serve hot.

The magic here is in the contrast—the delicate fish melts into the broth, while the luffa stays pleasantly crisp. It’s a bowl that feels light yet deeply satisfying.

Tip: For extra depth, add a thumb-sized piece of ginger when simmering the broth—just remove it before serving.

Luffa and Bell Pepper Stir-Fry

Luffa and Bell Pepper Stir-Fry

This vibrant stir-fry lets luffa’s delicate sweetness shine alongside crisp bell peppers, all tied together with a garlicky soy glaze—ready in under 15 minutes!

Ingredients

• 1 medium luffa (about 2 cups), peeled and cut into ½-inch thick half-moons
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp neutral oil (like avocado or vegetable)
• 1 tbsp soy sauce
• ½ tsp sugar
• ¼ tsp black pepper
• 1 tsp toasted sesame seeds (optional garnish)

Instructions

1. Heat oil in a wok or large skillet over medium-high heat. Add garlic and stir 15 seconds until fragrant.
2. Toss in luffa and bell pepper. Stir-fry 4–5 minutes, until veggies are just tender but still crisp.
3. Add soy sauce, sugar, and black pepper. Toss to coat and cook 1 more minute until the sauce glazes the vegetables.
4. Garnish with sesame seeds if using. Serve immediately over rice.

The luffa stays wonderfully juicy here, almost like a cross between zucchini and cucumber—perfect for soaking up that glossy sauce.

Tip: For extra crunch, toss in a handful of snap peas with the bell peppers.

Luffa and Lentil Soup

This light yet hearty soup combines tender luffa with earthy lentils for a comforting bowl that’s packed with texture and warmth.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 medium luffa (about 2 cups), peeled and cut into 1-inch chunks
• 1/2 tsp salt
• 1 tbsp lemon juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes until softened. Stir in minced garlic, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp red pepper flakes; cook for 30 seconds until fragrant.
2. Add lentils and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Stir in luffa chunks and 1/2 tsp salt. Simmer uncovered for 8–10 minutes until the luffa is tender but still slightly crisp.
4. Remove from heat and stir in 1 tbsp lemon juice. Garnish with cilantro before serving.

The luffa adds a delicate crunch that contrasts beautifully with the creamy lentils—a simple trick to elevate this humble soup. Tip: For extra richness, swirl in a spoonful of plain yogurt just before serving.

Luffa and Rice Porridge

This soothing porridge combines tender luffa with creamy rice for a light yet satisfying meal—perfect for a lazy weekend breakfast or a gentle dinner.

Ingredients:

• 1 cup jasmine rice, rinsed
• 1 medium luffa (about 2 cups), peeled and cut into 1-inch cubes
• 4 cups low-sodium chicken or vegetable broth
• 1 tbsp toasted sesame oil
• 1 tsp kosher salt
• ½ tsp white pepper
• 2 green onions, thinly sliced
• 1 tbsp fried shallots (optional, for crunch)

Instructions:

1. In a medium pot, combine the rinsed rice and broth. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 15 minutes, stirring occasionally.
2. Add the luffa cubes, 1 tbsp sesame oil, 1 tsp salt, and ½ tsp white pepper. Simmer for another 10 minutes until the rice is fully broken down and the luffa is translucent but still holds its shape.
3. Ladle into bowls and top with green onions and fried shallots (if using).

The luffa’s delicate sweetness balances the savory broth, while the optional fried shallots add a fun contrast to the silky texture.

Tip: For a richer flavor, swap half the broth with coconut milk and garnish with cilantro.

Luffa and Sweet Corn Soup

This light yet satisfying soup combines the delicate crunch of luffa with the natural sweetness of fresh corn—perfect for a quick, veggie-packed meal.

Ingredients:

• 1 medium luffa (about 2 cups, peeled and sliced into half-moons)
• 2 cups fresh sweet corn kernels (or frozen, thawed)
• 4 cups vegetable broth
• 1 tbsp neutral oil (like avocado or canola)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tsp sesame oil
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. Heat the neutral oil in a pot over medium heat. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
2. Add the luffa and sweet corn, stirring for 2 minutes to lightly soften the vegetables.
3. Pour in the vegetable broth, bring to a gentle boil, then reduce heat to simmer for 10 minutes.
4. Stir in the salt and white pepper. Simmer for another 2 minutes, then drizzle with sesame oil.
5. Ladle into bowls and garnish with green onions.

The magic here? The luffa stays slightly crisp even after cooking, adding a refreshing contrast to the creamy corn.

Tip: For extra richness, swirl in a beaten egg at the end while stirring—it’ll cook into silky ribbons!

Luffa and Sesame Oil Salad

This refreshing salad highlights luffa’s delicate crunch, tossed with nutty sesame oil and a bright touch of garlic—perfect for a light lunch or side dish.

Ingredients:

• 1 medium luffa (about 2 cups, peeled and sliced into thin half-moons)
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 small garlic clove, minced
• ½ tsp salt
• 1 tbsp toasted sesame seeds

Instructions:

1. Bring a pot of water to a boil. Add the luffa and blanch for 1 minute, then drain and rinse under cold water to stop cooking. Pat dry.
2. In a small bowl, whisk together the 2 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp honey, 1 small minced garlic clove, and ½ tsp salt.
3. Toss the luffa with the dressing until evenly coated. Sprinkle with 1 tbsp toasted sesame seeds just before serving.

The magic here is in the contrast—warm sesame oil mellows the luffa’s vegetal bite, while the honey adds a whisper of sweetness.

Tip: For extra crunch, leave the luffa unpeeled if it’s young and tender!

Conclusion

With so many delicious ways to enjoy luffa, we hope this roundup inspires you to get cooking! Whether you’re stir-frying, stewing, or steaming, these recipes bring out the best in this versatile veggie. Try one (or a few!) and let us know your favorites in the comments. Loved this list? Share it on Pinterest to spread the luffa love. Happy cooking!