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Opo Squash vs. Zucchini: What's the Difference? with Chef Martin Yan
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Opo Squash--also known as Lauki or Bottle Melon--is very popular for its mild, clean flavor: like summer squash with a hint of cucumber. This tender squash doesn't need to be peeled and is great for stuffing, chana dal and curries, and for light, healing soups.
Recipe: Chef Martin Yan's Opo Stir-Fry
Makes 4 servings
2 tablespoons cooking oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 pound opo, peeled and thinly sliced
1 teaspoon packed brown sugar
1 tablespoon water
2 tablespoons reduced-sodium soy sauce
1. Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add onion and garlic; stir-fry for 1 minute.
2. Add opo and brown sugar; stir-fry for 3-4 minutes.
3. Add water and soy sauce; continue to cook until opo is tender, 3-4 minutes.
Recipe: Chef Martin Yan's Opo Stir-Fry
Makes 4 servings
2 tablespoons cooking oil
1 large onion, thinly sliced
2 cloves garlic, minced
1 pound opo, peeled and thinly sliced
1 teaspoon packed brown sugar
1 tablespoon water
2 tablespoons reduced-sodium soy sauce
1. Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add onion and garlic; stir-fry for 1 minute.
2. Add opo and brown sugar; stir-fry for 3-4 minutes.
3. Add water and soy sauce; continue to cook until opo is tender, 3-4 minutes.
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