Fuzzy Melon with Dried Scallops (节瓜干贝 Mao Gua Gan Bei)

Rinse the dried scallops a few times in running water until no bubbles appear. Then soak the dried scallops in 1 cup of tap water for at least 1 hour.3 When the scallops are done soaking, break them into thinner threads with your hands. Do NOT throw away the water used for soaking.

Peel and slice the fuzzy melon into half circles or quarters, about 1/4 inch (0.6 cm) thick. Peel and mince the garlic cloves. Mix 1 teaspoon of light soy sauce, 1 teaspoon of corn starch, and 1 tablespoon of water together.

Heat a large non-stick or well seasoned pan under medium heat. When the pan is warm, add 1 tablespoon of vegetable oil. Swirl the oil around and add the minced garlic.

After the garlic releases some fragrance, add the fuzzy melon slices, stirring to evenly distribute the heat. Add 1/2 teaspoon of kosher salt and gently stir. Then add the water used to soak the dried scallops. Close the lid. When water bubbles, lower the heat to medium low and cook for 3 minutes.

Add the softened scallop threads to the fuzzy melon pan and raise the heat back to medium. Stir gently for another 2 minutes. (Note, you can also add the scallops at the same time as the water used to soak the scallops in step 4 for a softer scallop texture).

Add the starch water from step 2 to the pan. Make sure to stir the starch water right before adding to prevent precipitation. Mix gently. When liquid thickens a bit, turn off the heat and pour everything into a deep bowl or plate. Enjoy while warm!