website Skip to content
Spend $100 & Save 20% Spend $75 & Save 10%
Spend $100 & Save 20% Spend $75 & Save 10%
Braised Winter Melon - South China Seas Trading Co.

Braised Winter Melon

Ingredients

  • 1½ pounds (700 grams) winter melon
  • ½ teaspoon dark soy sauce, plus more as needed
  • ½ teaspoon potato starch
  • 3 tablespoons Scallion Oil or vegetable oil, divided
  • 1 (2-inch) piece (15 grams) unpeeled fresh ginger, cut into thin slices
  • 1 star anise pod
  • 2 bay leaves
  • 1 tablespoon soy sauce
  • 1 teaspoon vegetarian oyster sauce
  • 1 teaspoon sugar
  • ½ cup unsalted stock of any kind or water Kosher salt
  • 1 scallion, green part only, thinly sliced, for garnish (optional)

Serves 4

Preparation

With a sharp knife, trim the peel from the winter melon and cut out the frosty inner core and seeds. Cut it into chunks ½ inch thick and 1 inch wide, and toss with the dark soy sauce. Let sit for 10 minutes. Combine the starch with 1 tablespoon cold water in a small bowl. Heat 2 tablespoons of the scallion oil in a wok over medium heat until shimmering. Immediately reduce the heat to low, add the ginger, star anise, and bay leaves, and gently stir-fry until aromatic, about 3 minutes. Turn the heat to high, add the winter melon pieces, and stir-fry until the edges take on a translucent, softened quality and are beginning to caramelize on the wok’s surface, about 3 minutes. Add the soy sauce, oyster sauce, sugar, and stock and bring to a boil. Cover, reduce the heat to maintain a simmer, and cook for 8 to 10 minutes more, until the winter melon is buttery and tender but still holds its shape. If you want, you can add a tiny amount of additional dark soy sauce (¼ to ½ teaspoon) to deepen the color. Taste and season with salt as needed. Finally, give the starch slurry a whisk and pour it into the wok, stirring continuously so that the liquid thickens into a glossy sauce. Transfer to a serving dish and scatter the scallion greens (if using) on top

Recipe from The Vegan Kitchen Cookbook by Hannah Che

Previous article Green Tea Noodles with Salmon and Red Curry Sauce
Next article Sticky Sesame Tofu