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How to Make Vietnamese Luffa Squash with Mushrooms, Spring Onions and Coriander Asian Cooking Recipe Cuisine

by Hongsavath Phrommany on
Recipe Makes for 4 Servings:

1.75 lb luffa squash, peeled

2 tbsp peanut or sesame oil

2 shallots, halved and sliced

2 garlic cloves, finely chopped

1.5 cups button mushrooms, quartered

1 tbsp mushroom soy sauce

2 tsp soy sauce

4 spring onions, cut into 3/4-inch pieces

fresh cilantro leaves and thin strips of spring onion to garnish

Directions:

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 colour and turn golden, ten add the mushrooms.


Add the mushrooms and soy sauces, and the squash. Reduce the heat, cover and cook gently for a few minutes until the squash is tender. Stir in the spring onion species, garnish with coriander and spring onion strips and serve.



For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.


Enjoy..
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420 x 470px
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