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"Luffa acutangula", sze gwa, is known by several common names: silk squash, Chinese okra, angles luffa or
Chinese cucumber. It tastes like a cross between a cucumber and a zucchini. Some stir-fry it or
deep fry it, but others like it in soup. I haven't tried cooking it yet, but like its shape and color a lot.
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Copyright © Margaret Lew, 2025. Contact me for permission to use any photograph.
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