Luffa Squash Recipe

inter gourds, such as pumpkins, bitter melons, luffa squash and a variety of other squashes that come under the kabocha families, are popular ingredients for soups and braised vegetable dishes. And there is no difference for this delicious recipe.

Luffa Squash Recipe

Ingredients: (Serves 4)

750 g/1 lb 10 oz luffa squash, peeled
30 ml/2 tablespoons groundnut (peanut) or sesame oil
2 shallots, halved and sliced
2 garlic cloves, finely chopped
115 g/4 oz/1.5 cups button (white) mushrooms, quartered
15 ml/1 tablespoon mushroom sauce
10 ml/2 teaspoons soy sauce
4 spring onions (scallions), cut into 2 cm/0.75 inch pieces
Fresh coriander (cilantro) leaves and thin strips of spring onion, to garnish

Method:

1. Cut the luffa squash diagonally into 2 cm/0.75 inch thick pieces. Heat the oil in a large wok or heavy pan. Stir in the halved shallots and garlic, stir-fry until they begin to turn golden color, then add the mushrooms.

2. Add the soy sauce and the squash. Reduce the heat, cover and cook gently for a few minutes until the squash is tender. Stir in the spring onion pieces, garnish with coriander and spring onion strips, and serve with white rice.