30 minutes
A delicious and tender winter melon dish braised with soy sauce and aromatics.
Winter Melon, peeled, cored, seeded and cut into chunks
0 lb
teaspoons
teaspoons
Scallion Oil
tablespoons
tablespoons
Unpeeled Fresh Ginger, cut into thin slices
0.25 inches
Star Anise Pod
0 pods
leaves
tablespoons
Vegetarian Oyster Sauce
teaspoons
teaspoons
Unsalted Stock, any kind or water
cups
to taste
Scallion, green part only, thinly sliced, for garnish (optional)
each
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.
Look for a firm, unblemished rind. The flesh should be white, and the seeds easy to scrape out. A ripe winter melon will have a subtly sweet and refreshing taste.
Gently simmer the winter melon to absorb flavors without becoming mushy. Aim for tender but still structured.
Use a homemade stock as the base for your braising liquid to significantly affect the final flavor of the dish.
Choose a high-quality, naturally brewed soy sauce. Light soy sauce for a delicate flavor, dark for a richer color and taste.
Sauté garlic, ginger, scallions, or shallots until fragrant as they form the flavor backbone of your dish.
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