I guessed from its looks that winter melon was a kind of summer squash, but I was at a loss thereafter. Good thing my friend Thom, a Hong Kong native, is there to break it down for me!
She said, "Winter melon is like a cross-bred hairy cucumber and zucchini. The seeds inside are edible, so you don't have to pick them out. Winter melon is heartier than a cucumber, and it's popular in many Chinese stews and soups."
Thom likes to feature winter melon in this recipe. As she notes, it can be a side dish, or with the simple addition of mung bean vermicelli (aka cellophane noodles), a main course. Best of all, "It's a one pot wonder!"
Ingredients:
- 1 winter melon
- 1 tablespoon oil
- 2 cloves garlic, crushed, or 2-3 slices of ginger
- 1/2 cup broth (Note: since this is a vegetarian blog, I will suggest vegetable broth)
- Dash of soy sauce
- Optional: mung bean vermicelli, softened for 1 minute in boiling water then immediately drained
Directions:
1) Cut off both ends of the winter melon and peel off the skin to get rid of the fuzz.
1) Cut off both ends of the winter melon and peel off the skin to get rid of the fuzz.
2) Cut the winter melon in sections, then cut it into wedges. Keep the size of the wedges consistent so that the winter melon will cook evenly.
3) Heat a tablespoon of oil in a large pot. Add the garlic and let it infuse the oil, making sure that the garlic does not burn. If you do not like garlic, you may use a few slices of ginger as a substitute.
4) Add the wedges of winter melon and a pinch of salt, stirring to ensure that all of the winter melon is coated with the seasoned oil.
5) Add 1/2 cup broth and let simmer for about 5-7 minutes. Note: If you plan to add vermicelli to your dish, add extra broth at this point. The noodles, which you will add after the winter melon is cooked, will soak up any excess liquid in the pot. Cook until the winter melon turns translucent.
6) Add soy sauce, perhaps adding a bit more to taste. If you're cooking winter melon as a side dish, you're done!
7) If you're making the winter melon with noodles, add the drained vermicelli to the winter melon, turn off the fire and keep the lid on for 2 minutes. Try to keep the noodles on one side of the pot.
Enjoy! A great start for winter and the new year!
3) Heat a tablespoon of oil in a large pot. Add the garlic and let it infuse the oil, making sure that the garlic does not burn. If you do not like garlic, you may use a few slices of ginger as a substitute.
4) Add the wedges of winter melon and a pinch of salt, stirring to ensure that all of the winter melon is coated with the seasoned oil.
5) Add 1/2 cup broth and let simmer for about 5-7 minutes. Note: If you plan to add vermicelli to your dish, add extra broth at this point. The noodles, which you will add after the winter melon is cooked, will soak up any excess liquid in the pot. Cook until the winter melon turns translucent.
6) Add soy sauce, perhaps adding a bit more to taste. If you're cooking winter melon as a side dish, you're done!
7) If you're making the winter melon with noodles, add the drained vermicelli to the winter melon, turn off the fire and keep the lid on for 2 minutes. Try to keep the noodles on one side of the pot.
Enjoy! A great start for winter and the new year!
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