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

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Vietnam Luffa Squash with Mushrooms, Spring Onions and Coriander


This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

 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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