How to make it

  • Cut the luffa squash diagonally into 3/4 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.
  • 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.
squash preparation   Close
mixed vegatables cooking   Close

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