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Side Dish
2 servings
15 minutes
30 minutes
Chef Martin Yan
¾ pounds Winter Melon
½ pounds bamboo shoots
½ cup vegetable oil
2 slices organic ginger root, shredded
3 stalks organic green onions, white parts only, cut into 1 lengths
1 tablespoon dark soy sauce
2 teaspoons oyster flavored sauce
¼ teaspoon salt
¾ teaspoon sugar
¼ cup vegetable broth
⅛ teaspoon cornstarch, mixed with ¼ teaspoon water
1 dash white pepper
Skin the Winter Melon and remove the seeds.
Cut the bamboo shoots into 1½ chunks.
Heat oil in wok over medium-high heat and deep fry the bamboo shoots until golden brown. Drain well.
Remove the oil, reserving 1½ tablespoons in the wok, and cook over high heat.
Add ginger, stirring for 10-15 seconds.
Add the fried bamboo shoots, stirring for 30 seconds.
Stir in the Winter Melon and remaining ingredients, except the cornstarch/water and the white pepper.
Reduce heat to medium-low.
Cover and simmer for 10-12 minutes.
Thicken with cornstarch solution. Sprinkle with white pepper before serving.
