Opo Squash vs. Zucchini: What’s the Difference? with Chef Martin Yan

Opo Squash--also known as Lauki or Bottle Melon--is very popular for its mild, clean flavor: like summer squash with a hint of cucumber. This tender squash doesn’t need to be peeled and is great for stuffing, chana dal and curries, and for light, healing soups. Recipe: Chef Martin Yan’s Opo Stir-Fry Makes 4 servings 2 tablespoons cooking oil 1 large onion, thinly sliced 2 cloves garlic, minced 1 pound opo, peeled and thinly sliced 1 teaspoon packed brown sugar 1 tablespoon water 2 tablespoons reduced-sodium soy sauce 1. Heat a wok or stir-fry pan over medium-high heat until hot. Add oil, swirling to coat sides. Add onion and garlic; stir-fry for 1 minute. 2. Add opo and brown sugar; stir-fry for 3-4 minutes. 3. Add water and soy sauce; continue to cook until opo is tender, 3-4 minutes.