Side Dish
2 - 4 servings
15 minutes
15 minutes
Chef Martin Yan
1 lbs. Winter Melon
1 tablespoon Vegetable Oil
1/2 teaspoon minced garlic
1/2 teaspoon ginger root - minced
1 small organic carrot - cut into 1/2 cubes
1/4 cup Vegetable Broth
1 can Straw Mushrooms (15 oz.) drained
1/4 lbs. Mushrooms cut into quarters
1 tablespoon Dark Soy Sauce
1 tablespoon Soy Sauce
1/2 teaspoon Sesame Oil
2 organic green onions including tops, cut into 1/2 pieces
2 teaspoons cornstarch - mixed with 4 tsp. water
Remove skin and seeds from Winter Melon. Cut flesh into 1/2 cubes.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides.
Add garlic and ginger and cook, stirring until fragrant, about 5 seconds.
Add Winter Melon and carrot and cook for 30 seconds.
Add broth. Cover and cook for 2 minutes.
Add straw mushrooms and fresh mushrooms and cook for 4 minutes or until carrot is crisp-tender.
Add soy sauces, sesame oil, and green onions, and cook for 30 seconds.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
I used both regular and dark soy sauce for the balance of flavors.
