Succulent Soy-Braised Winter Melon

1. Prepare Winter Melon

Peel the winter melon, trim off the peel, remove the core and seeds, and cut the melon into chunks.

2. Marinate Winter Melon

Toss the winter melon chunks with 0.5 teaspoon of dark soy sauce and let them sit for 10 minutes.

3. Prepare Starch Slurry

Combine 0.5 teaspoon of potato starch with a small amount of cold water in a bowl. Set this aside for later use.

4. Stir-fry Aromatics

Heat 2 tablespoons of Scallion Oil or vegetable oil in a wok over medium heat. Add the sliced ginger, star anise pod, and bay leaves. Stir-fry these aromatics for about 3 minutes until they release their fragrant oils.

5. Stir-fry Winter Melon

Increase the heat to high and add the marinated winter melon chunks to the wok. Stir-fry the melon for about 3 minutes, or until the edges become translucent and caramelized.

6. Add Sauces and Simmer

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 reduce the heat to a simmer and cover the wok. Let the melon braise for 8-10 minutes.

7. Adjust Seasoning and Thicken Sauce

If the color of the dish needs a bit more depth, add a splash of dark soy sauce. Season with kosher salt to taste. Finally, stir in the starch slurry to thicken the sauce.

8. Serve and Garnish

Transfer the braised melon to a serving dish and garnish with thinly sliced scallion greens if desired.