Chinese Long Squash (‘Opo Squash’) 瓠子hù zǐ

cover.jpgOpo 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.
Serves 2-4

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)IMG_5915


  1. 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. IMG_5923
  2. 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.
  3. 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.
  4. Ready to serve.



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