Winter Melon Stir Fry

4 standard portions

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Ingredients

• 1/2 carrot (, cut into 2x1/2” (6x1 cm) batons (about 4 oz) (Optional) (*Footnote 1))
• 1 1/2 lbs (680 g) winter melon (, peeled and cut into 2x1/2” (6x1 cm) batons)
• 1 tablespoon peanut oil
• 2 tablespoons papery shrimp ((*Footnote 2))
• 2 cloves garlic (, minced)
• 1 long green pepper (, sliced (Optional) (*Footnote 3))
• 1/2 teaspoons mushroom powder ((or chicken powder) (*Footnote 4))
• 1 teaspoon sugar
• 1/4 teaspoon salt ((or to taste))
• 1/2 teaspoon cornstarch
• 1 teaspoon water

Method

1. Combine the cornstarch and water in a small bowl. Stir to mix well and set aside.
2. Prepare a large skillet and add about 3” (8 cm) of water. Bring to a boil and add a pinch of salt. Add the carrots and boil for 1 minute. Add the winter melon and boil for another 1 to 2 minutes, until slightly softened but not yet translucent. Drain the cooked vegetables and rinse with cold water to stop the cooking. Drain again and set aside in a big plate.
3. Return the pan to the stove and wipe clean with a paper towel. Add the oil and heat over medium heat until hot. Add the papery shrimp. Stir and cook until the shrimp turn golden, 1 minute or so.
4. Add the garlic and stir a few times to release the fragrance.
5. Add the pepper. Cook and stir for 1 minute.
6. Add the blanched carrot and winter melon, mushroom powder, sugar, and a pinch of salt. Stir and cook until the seasonings are evenly distributed and the winter melon turns tender but is not falling apart, 1 to 2 minutes.
7. Stir the slurry ingredients again to fully dissolve the cornstarch and pour it over the vegetables. Stir gently until the sauce thickens slightly, 1 minute or so. Carefully taste the winter melon and add more salt, if needed.
8. Serve hot as a side dish.