Mướp xào (Vietnamese loofah stir fry)

Peel the loofah (luffa) with a sharp vegetable peeler, removing the fibrous outer skin completely. Trim off the ends. Cut the gourd into bite-sized half-moons, about 1/4 inch (6 mm) thick. If the loofah is large and has developed seeds, remove the spongy centre containing the seeds with a small knife. Rinse under cold water and drain well.

Peel and thinly slice the shallot. Set aside. In a small bowl, whisk together the turmeric powder, sugar, fish sauce, and water until the sugar dissolves completely.

Heat a wok or large skillet over high heat until smoky. Add the neutral oil and swirl to coat. Add the sliced shallot and stir-fry for 30 seconds, until fragrant and beginning to turn golden.

Add the loofah pieces to the wok in a single layer if possible. Toss gently to coat with oil. Pour the prepared sauce mixture over the top. Stir-fry for 2 minutes, then cover with a lid and cook for 2 more minutes, or until the loofah is tender but not mushy. The color will turn vibrant and the pieces will become slightly translucent.

Remove the lid, add a generous grind of black pepper, and toss in the sliced spring onions. Stir for 10 seconds, then transfer to a serving plate. Garnish with fried shallots if using. Serve immediately with steamed jasmine rice.