Winter gourds, such as pumpkins, bitter
melons, luffa squash and variety of other squash that come under the
kabocha umbrella, are popular vegetables for soups and braised dishes. Any
of these vegetables can be used for this side dish, but luffa squash -
aslo known as ridged gourd is easy to work with and is available in most
Asian markets. It resembles a long courgette, usually lighter in color and
with ridges from one end to the other.
Luffa squash, peeled
Groundnut (peanut) or sesame oil
Shallots, halved and sliced
Garlic, finely chopped
Button (white) mushrooms, quartered
Spring onions (scallions), chopped into 2 cm pieces
Chopped fresh coriander (cilantro) leaves
Cut the luffa squash diagonally into 2 cm
Heat the oil in a wok or heavy pan,.
Stir in the shallots and garlic and once
they begin to color, add the mushrooms.
Add the mushroom sauce and soy sauce,
followed by the sliced squash.
Reduce the heat and cover the wok or pan,
allowing the squash to soften in the steam for a few minues.
Add the spring onions and coriander and