It turns out that Makot Pech market on St. John's not only has a full selection of Southeast Asian condiments, canned foods and dry goods, but also a selection of some otherwise hard-to-find vegetables. The star vegetable of the night was bottle gourd (labeled there as Asian green squash; Hindi speakers may know it as "dudhi").
Recipe adapted from The Elephant Walk Cookbook:
Stir friend bottle gourd with pork and tofu
- Grapeseed oil
- 3 garlic cloves, smashed
- 1/2 pound of ground pork
- 4-8 oz. of fried tofu, cut into bite-size cubes
- 1.5 Tbsp fish sauce (preferably Thai)
- 1 tsp sugar>
- 1.5 lb bottle gourd, peeled and chopped fine
- 1 large egg, beaten
- 1 scallion, sliced
- Sriracha to taste
Heat oil in large skillet or wok over medium-high heat and sauté the garlic until golden brown. Add the pork, tofu, fish sauce, sugar and squash and cook, stirring to break up the pork, until the pork is cooked through and the squash is tender, about 5 minutes. Add the egg and cook, stirring, until it is firm. Remove from the heat, sprinkle with the scallion and stir well. Serve with jasmine rice and optional Sriracha.