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Shrimp Stir-Fry With Bottle Gourd


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1 1/2 tablespoons vegetable oil

2 shallots, minced

1/2 pound raw shrimp, peeled and deveined

2 bottle gourds, about 1 1/4 pounds, peeled and cut into 1/4-inch-thick strips

1 teaspoon Asian fish sauce

2 teaspoons oyster sauce

salt to taste

1/4 teaspoon freshly ground pepper

1 green onion, cut into thin rings

3 or 4 sprigs of cilantro, coarsely chopped

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