Muop Xao Nam (Vegetarian Luffa and Mushroom Stir Fry), Made with Monk Fruit Sweetener

Method

1. Peel the luffa, wash it, halve it and cut on the diagonal into slices about 0.7cm thick, then use it straight away so it does not darken.
2. Trim the bases of the three kinds of mushroom, wash them and tear or cut into bite sized pieces, halving or quartering the straw mushrooms.
3. Peel the carrot and slice thinly, and string the green peas. Slice the white part of the leek for frying and chop the green part. Wash and chop the mixed herbs and cilantro.
4. Heat a pan with 2 tablespoons cooking oil and fry the white part of the leek until fragrant.
5. Add the carrot and green peas and stir fry for about 2 minutes until slightly softened but still bright.
6. Add the three kinds of mushroom, season with 1/2 teaspoon salt, 1 teaspoon kOBE Monk Fruit Blend, 1 teaspoon vegetarian seasoning powder and 1 tablespoon soy sauce, and toss so everything takes on the seasoning.
7. Once the mushrooms start to release liquid and are just done, add the luffa and toss quickly over high heat for 2 to 3 minutes.
8. Adjust the seasoning, scatter over 1/2 teaspoon ground pepper with the green part of the leek, the mixed herbs and the cilantro, toss and turn off the heat.

Tips

• Stir fry the luffa over high heat with a gentle hand, since a long stay in the pan leaves it limp and watery.
• Young, straight luffa with a bloom still on the skin gives a sweet dish with no stringiness.
• Drain the mushrooms thoroughly after washing, since wet mushrooms cool the pan and release water.
• Serve straight from the pan, since luffa keeps softening in the residual heat.
• Hold the salt back from the luffa, since early salting draws water out and softens the slices before they cook.