Winter Melon and Black Mushroom Stew Recipe
This is a mouth-watering Chinese classic recipe, the tangy winter melon works perfectly with soft textured mushroom.
Prep time: 20 minutes
Cook time: 15 minutes
Utensils:
Wok, bowl, serving plate.
Serves 2
Ingredients:
200 g/ 7 oz.winter melon
8 dried black mushrooms
2 garlic cloves, minced
1 tbsp. chopped scallion
2 slices ginger, minced
1 tsp. salt, or to taste
1 tbsp. light soy sauce
1 tbsp. cornstarch, mixed with 4 tbsps. water in a bowl
2 tbsps. vegetable oil for stir-frying
Directions:
1. Peel the winter melon, scoop out the inner parts with a spoon, then cut into small cubes, about 1-inch length.
2. Soften the dried black mushrooms by soaking in warm water for about 20 minutes, then squeeze out any extra water and then cut into slices, reserve the soaking water for later use.
3. Preheat a wok over high heat for about 30 seconds, then heat 2 tbsps. vegetable oil until hot, saute scallion, ginger, and garlic until aromatic, about 30 seconds, do not brown, then add back mushrooms and stir fry over medium heat for 1 minute.
4. Swirl into 1 tbsp. light soy sauce, add winter melon, the soaking water, season with salt, cook over medium heat until the winter melon soften.
5. At the last minute of cooking, swirl into the cornstarch and water mixture, stir briefly to mix everything together.
6. Remove from the heat to a plate, serve hot then.
Nutritional information:
Servings per recipe: 2
Amount per serving:
| Protein: 3.3 g |
| Total fat: 0.2 g |
| Carbohydrate: 5 g |
| Calories: 35 kcal |
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