Stir-Fried Sponge Gourd in Soy Sauce
A quick, comforting home-style dish — tender sponge gourd (oyong) cooked in a rich, savoury-sweet soy sauce blend with aromatic garlic, shallots, and fresh chilli. The oyong stays soft and juicy, absorbing every bit of the glossy, flavour-packed sauce. Naturally mild yet deeply satisfying, ready in minutes. Completely plant-based — no shrimp, meat, or animal products, just pure fresh flavour!
Shared by novi
Time
20 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Main Ingredients;
- 2 medium sponge gourd (oyong) — peeled, cut into thick chunks or slices
- 3 shallots — thinly sliced.. 3 cloves garlic — thinly sliced
- 2–3 fresh red chillies — sliced diagonally (adjust to taste)
- 1–2 green chillies — optional, extra heat.. 3 tbsp neutral cooking oil
- #Sauce & Seasoning;
- 2 tbsp sweet soy sauce (kecap manis).. 1 tbsp regular soy sauce or tamari
- ½ tsp ground white pepper.. ½ tsp sea salt — adjust to taste
- ½ tsp coconut sugar or cane sugar — balance flavour
- 50–80 ml water or vegetable stock.. Fresh coriander or celery — for garnish
👩🍳 Instructions
- 1
Prep oyong: Peel the skin lightly, cut into thick 2–3 cm chunks or slices. Rinse and drain well — oyong releases water while cooking.
- 2
Sauté aromatics: Heat oil in a wok or pan over medium heat. Add shallots and garlic, stir-fry 1–2 minutes until fragrant and translucent — do not burn. Add chilli and toss briefly.
- 3
Add oyong: Put oyong into the pan. Stir-fry gently for 2–3 minutes until it begins to soften slightly at edges.
- 4
Simmer with sauce: Pour in sweet soy sauce, regular soy sauce, water, salt, pepper, and sugar. Stir gently to coat evenly. Bring to a simmer, then cover loosely and cook 3–5 minutes until oyong is tender but still holds shape — do not overcook or it turns mushy.
- 5
Finish: Uncover, toss once more, and let sauce thicken slightly to your liking. Taste and adjust sweetness or salt.
- 6
Serve: Transfer to a plate, top with fresh coriander or celery. Enjoy hot with steamed rice!