Deep-fried simmered winter melon
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | Dried black mushrooms | |
| 1 | pounds | Wedge of winter melon |
| 2 | tablespoons | Smoked ham |
| Oil for deep-frying | ||
| ½ | cup | Stock |
| 2 | tablespoons | Oyster sauce |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Water |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | dash | Pepper |
Directions
1. Soak dried mushrooms.
2. Peel and seed winter melon wedge; then cut crosswise in half. Cut soaked mushrooms in half. Shred ham.
3. Heat oil and separately deep-fry each winter melon section until golden.
Drain on paper toweling: Let cool; then cut in ¾-inch sections.
4. Bring stock to a boil. Add winter melon and soaked mushrooms; simmer, covered, 10 minutes. Then stir in oyster sauce to blend.
5. Transfer melon and mushrooms to a serving platter, leaving liquids in pan. Blend cornstarch, cold water, salt, sugar and pepper to a paste; then stir in to thicken liquids. Pour sauce over melon and mushrooms. Garnish with shredded ham and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .