43 minutes
A savory, aromatic dish featuring tender winter melon braised in a flavorful soy glaze.
Winter Melon, peeled, cored, seeded, and cut into chunks
0 lb
teaspoons
Potato Starch, mixed with cold water
teaspoons
Scallion Oil
tablespoons
Fresh Ginger, unpeeled, cut into thin slices
0.25 inches
Star Anise Pod
each
each
tablespoons
Vegetarian Oyster Sauce
teaspoons
teaspoons
Unsalted Stock
cups
to taste
Scallion, green part only, thinly sliced
each
1. Prep the Winter Melon
Trim the peel, remove the core and seeds, and cut the winter melon into chunks. Toss the melon pieces with 0.5 teaspoon of dark soy sauce and let them sit for 10 minutes to absorb the flavors.
2. Prepare the Slurry
Combine 0.5 teaspoon of potato starch with a bit of cold water in a small bowl to make a slurry. This mixture will ensure your sauce thickens smoothly.
3. Cook the Aromatics
In a wok, heat 2 tablespoons of scallion oil or vegetable oil over medium heat. Add the thin slices of unpeeled ginger, a star anise pod, and two bay leaves. Stir-fry for about 3 minutes until the aromatics release their fragrant oils.
4. Stir-Fry the Winter Melon
Add the marinated winter melon pieces to the wok and stir-fry them for about 3 minutes. Caramelize the edges of the melon to enhance the depth of flavor.
5. Simmer the Dish
Pour in 1 tablespoon of soy sauce, 1 teaspoon of vegetarian oyster sauce, 1 teaspoon of sugar, and 0.5 cup of unsalted stock or water. Bring the mixture to a boil, then cover the wok, reduce the heat, and let it simmer for 8-10 minutes until the melon is tender but still holds its shape.
6. Thicken the Sauce
Whisk the potato starch slurry again and pour it into the wok, stirring continuously until the sauce thickens to a glossy consistency.
7. Serve and Garnish
Transfer the braised winter melon to a serving dish and, if desired, garnish with thinly sliced scallion greens. Serve immediately.
. Braised Chicken
. Braised Eggplant
. Miso Paste
. Spicy Soy Glaze
. Szechuan Twist
Build a deeply aromatic base for your glaze by using a combination of aromatics such as ginger, garlic, and green onions. Sauté these in oil until fragrant before adding the liquid components of the glaze.
Choose a winter melon with a firm, unblemished skin. The flesh should be white and the seeds should be sparse. A good-quality winter melon will contribute significantly to the success of the dish.
Achieve a balance of sweet, savory, and umami flavors in your soy glaze. Adjust the amounts of soy sauce, sugar, and additional ingredients like oyster sauce or Shaoxing wine to taste.
Peel the winter melon thickly to remove not only the green skin but also the underlying fibrous layer. Cut the melon into uniform pieces so they cook evenly.
Maintain a gentle simmer to allow the flavors to infuse the melon without causing it to fall apart. Check for tenderness periodically.
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