14 Pavillion Drive, Airport Oaks, Auckland


Sze Gua with Oyster Sauce

Sze Gua with Oyster Sauce
Serves: Ready In:


·                    1 lb (450 g) Sze Gua or about 1 or 2 squash (see note below)

·                    2 cups (500 mL) baby spinach or baby bok choy, sliced

·                    3 tbsp (45 mL) oyster sauce

·                    2 tbsp (30 mL) water

·                    1/2 tsp (2 mL) sugar

·                    1/2 tsp (2 mL) salt

·                    3 tbsp (45 mL) peanut oil

·                    1 tbsp (15 mL) chopped garlic

·                    1/2 tsp (2 mL) white pepper


  1. Peel the ridges and skin off the Sze Gua (or its substitute) Cut the it into 2-inch slices; cut those pieces into quarters lengthwise. Set aside. Wash and dry the spinach or bok choy; set aside. 
  2. Mix together the oyster sauce, water, sugar and salt; set aside. 
  3. Heat a skillet or wok to hot and add the peanut oil. Add the garlic and stir fry briefly. Add the Sze Gua and cook, stirring, about 1 minute. Add the spinach and cook about 1 more minute. 
  4. Add the oyster sauce mixture and cook, stirring another 1 to 2 minutes or until most of the liquid has been absorbed and the Sze Gua pieces are tender. 
  5. Sprinkle with the white pepper and serve with cooked rice.