Resembling a mottled green zucchini with sparse, bristly hair, fuzzy melon is a type of gourd popular in Chinese cooking. Often stuffed with ground pork, it absorbs flavors easily and also shines in simpler recipes, like this one from Joanne Chang of Flour Bakery in Boston.
Ingredients
- 3 tablespoons vegetable oil
- 2 cloves garlic, peeled and smashed
- 1 2-inch piece ginger, peeled and thinly sliced
- 2 medium fuzzy melons, peeled, halved lengthwise and sliced 18 inch thick (6 cups)
- 2 tablespoons soy sauce
- 2 teaspoons rice-wine vinegar
- 1 teaspoon red-pepper flakes
- Salt and ground black pepper
- Nutritional Information
Nutritional analysis per serving (6 servings)
132 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 14 grams sugars; 2 grams protein; 323 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 6 as a side dish
Preparation
- Heat the oil in a large, deep skillet over high heat until smoking. Add the garlic, ginger and melon and sauté for 2 minutes, until the melon has absorbed the oil. Add 14 cup water and sauté, stirring occasionally, until it evaporates. Repeat this process, adding water in 14-cup increments, until the melon is tender, 6 to 8 minutes. Stir in the soy sauce, vinegar and red-pepper flakes and sauté for another minute. Add salt and pepper to taste and serve immediately.
15 minutes
Dining and Cooking