Asian•healthy

Winter Melon Stir Fry

Winter Melon Stir Fry is a simple dish with tender melon slices! Get a mouthful of textures from the shrimp and noodles soaked in pork juices.

Ingredients

Quantities are shown as originally provided.

1 kg / 2.2 lb winter melon ((we get it from the Asian supermarket))
40 g / 0.09 lb green bean thread ((or vermicelli; soaked for 10 minutes in cool water, then drained))
250 g / 0.55 lb pork mince
50 g / 0.11 lb rehydrated shrimp
3 sprig spring onion ((cut into 3cm/1.2" pieces))
2 US cup water ((or chicken stock))
2 cloves garlic ((finely chopped))
1 1/4 tbsp oyster sauce
1 1/2 tsp salt ((or to preference))
1 tsp sugar ((or to preference))
1 1/3 tbsp chicken bouillon powder ((1/3 tbsp for the mince marinade and 1 tbsp for the vegetables))
3/4 tbsp potato starch
1/2 tbsp sesame oil
4 tbsp cooking oil

1
Marinate the mince in the oyster sauce, salt, sugar, 3/4 tbsp chicken bouillon powder, sesame oil and potato starch. Set aside while you work on the other ingredients.
2
Peel the winter melon and cut it into thin strips, roughly 10cm (4") long and 0.75cm (0.3") wide. Leave them in a bowl for later.Note: You won't have to remove the seeds because they're edible when cooked.
3
Heat up a wok or pan on high heat and pour in the cooking oil. When the oil is hot, add the garlic in and cook for 30 seconds. Add the marinated mince and stir for 2 minutes or until 80% cooked.
4
Throw in the rehydrated shrimp and stir through for 20 seconds.
5
Add the winter melon in, season with 1 tbsp chicken bouillon powder and stir fry for 3 minutes. Pour in the water and simmer for another 5 minutes or until the fruit starts to become translucent.
6
Put the green bean thread in and toss through for 2 minutes.
7
Add the spring onions and stir them through for 20 seconds.
8
Serve immediately as is!