steam loofah with garlic vermicelli

Garlic and Vermicelli Steamed Squash: A Simple Recipe

Garlic and vermicelli steamed squash is a light, flavorful Chinese dish that highlights the freshness of squash with savory garlic and tender vermicelli. Here’s a step-by-step guide to making it.

Ingredients:

- 1 medium squash (about 500g), peeled into strips

- 50g dried vermicelli, soaked until soft

- 4 cloves garlic, minced

- 2 tbsp cooking oil

- 1 tbsp light soy sauce

- 1 tsp sesame oil

- Salt and sugar to taste

- Chopped green onions for garnish

Steps:

1. Prep the squash: Peel the squash into long, thin strips (or use a peeler for thicker slices). Soak in salted water for 10 minutes to remove bitterness, then drain and pat dry.

2. Soak vermicelli: Boil vermicelli until soft, rinse with cold water, and drain. Arrange it at the bottom of a heatproof dish.

3. Make garlic sauce: Heat oil in a pan, sauté minced garlic until fragrant. Add soy sauce, a pinch of sugar, and a little water. Simmer for 1 minute.

4. Assemble: Place squash strips over the vermicelli. Pour the garlic sauce evenly over the top.

5. Steam: Cover the dish and steam over high heat for 8–10 minutes until the squash is tender.

6. Finish: Drizzle sesame oil, garnish with green onions, and serve hot.

This dish is healthy, quick, and perfect for a weeknight meal. The squash stays crisp-tender, while the vermicelli soaks up the garlicky sauce, creating a delightful balance of flavors. Enjoy!