Luffa Squash With Mushrooms Spring Onionscoriander |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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:
1 lb 10 oz luffa squash, peeled |
2 tablespoon groundnut (peanut) or sesame oil |
2 shallots, halved and sliced |
2 garlic cloves, finely chopped |
1 1/2 cups button (white) mushrooms, quartered |
1 tablespoon mushroom sauce |
2 teaspoons soy sauce |
4 spring onions (scallions), cut into 3/4 inch pieces |
fresh coriander (cilantro) leaves and thin strips of spring onion, to garnish |
Directions:
1. Cut the luffa squash diagonally into 3/4 inch thick pieces.
2. Heat the oil in a large wok or heavy pan.
3. Stir in the halved shallots and garlic, stir-fry until they begin to turn golden color, then add the mushrooms.
4. Add the soy sauce and the squash.
5. Reduce the heat, cover and cook gently for a few minutes until the squash is tender.
6. Stir in the spring onion pieces, garnish with coriander and spring onion strips, and serve with white rice.
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