Luffa Squash with Mushrooms, Spring Onions and Coriander Recipe
 Winter 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.
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.
Happy Cooking,
Carol |
