Opo Squash, or “Chinese Long Squash’ or 瓠子hù zǐ, is a native Chinese and Southeast Asian squash similar to a zucchini. Belonging to the gourd family, it has pale green skin, white flesh and very mild flavor. The humble vegetable is a great source of fiber and provides rich vitamins and minerals. It can be seasoned with a variety of items, and generally absorbs the flavors of other ingredients when it is used in a stir-fry, soup or stew.
500g to 600g one big long squash瓠子
6 – 8 small dry shiitake mushrooms, rehydrated and minced
2 spring onions, white and green parts separated, chopped
1.5 tablespoons cooking oil
2 tablespoons light soy sauce 生抽
¼ cup chicken stock or water
1 tablespoon sesame oil (optional)
- Place dried shiitake mushrooms in a bowl filled with warm water. Let it rehydrate for about 20-30 minutes till soft. Mince the rehydrated mushrooms and chop the spring onions.
- Peel the squash, trim the end pieces, then cut the squash into half-inch small pieces. Use the tip of your knife to cut the criss-cross shape on the top for both sides for all the squash pieces. This will help the squash quickly absorb the seasoning sauce later. Place all the squash pieces in a bowl and microwave over high heat for 3-4 minutes till softened.
- Add 1.5 tablespoon of cooking oil in a frying pan over medium high heat. When the oil is hot, place the squash pieces, pan fry for 3-4 minutes till golden, flip the pieces to fry the other side, place minced mushrooms and white parts of the spring onion pieces and cook for another 3-4 minutes. In the meantime, mix the soy sauce and chicken stock. Pour the mixture evenly onto the squash. Cook for another 2-3 minutes. Sprinkle the chopped spring onion greens. Drizzle with sesame oil but this is optional.
- Ready to serve.