Stir-Fried Luffa Squash with Diced Shrimp and Garlic

Stir-Fried Luffa Squash with Diced Shrimp and Garlic Cooking method

Stir-Fried Luffa Squash with Diced Shrimp and Garlic
Serves 4
I can't tell you how much I love this simple, ten-minute dish. Like many Asian recipes, the meat—in this case, shrimp—is the flavoring, and the vegetable is the focal point. Luffa squash is seasoned simply to show off its supple texture and slightly' sweet flavor. When Kasma Loha-unchit, who gave me this recipe, cooks it, she cuts the luffa into chunks bigger than you'd expect would cook in time, but they cook quickly so the size works perfectly.

2 tablespoons canola oil
4 cloves garlic, chopped
10 shrimp, peeled, deveined, and finely chopped
4 luffa squashes, about 1-1/2 pounds total,
peeled and cut into 1-1/2-inch chunks on the diagonal
1 tablespoon fish sauce, or to taste
White pepper to taste

Method of cooking Stir-Fried Luffa Squash with Diced Shrimp and Garlic

In a wok or large, deep skillet over medium-high heat, heat the oil. Add the garlic and stir-fry for 15 seconds until fragrant. Add the shrimp and stir-fry for 1 to 2 minutes, or until the shrimp begin to turn opaque. Add the squashes and stir-fry for a minute or so until the squashes begin to cook and turn just a little translucent. Add the fish sauce and pepper, stir well, and serve at once.

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