Winter Melon and Black Mushroom Stew Recipe

Winter Melon and Black Mushroom Stew Recipe:

After 20 minutes cooking, both the winter melon and the black mushroom are fully falvored, and they are soft in texture, I bet you love this recipe.

Winter Melon and Black Mushroom Stew Recipe

Prep time: 20 minutes
Cook time: 15 minutes

Utensils:

Wok, bowl, plate.

Serves 2 as a side dish.

Ingredients:

200 g/ 7 oz.winter melon
8 dried black mushrooms
1 tbsp.chopped scallion
2 slices ginger, minced
2 garlic cloves, minced
1 tbsp.light soy sauce
1 tsp.salt, or to taste
1 tbsp.cornstarch, mixed with 4 tbsps.water in a bowl
2 tbsps.vegetable oil for stir-frying

Directions:

1. Peel the winter melon, scoop out the inner parts with a spoon, then cut into slices, about 1-inch length (P1).

P1

2. Soften the dried black mushrooms by soaking in warm water for about 20 minutes, then aqueeze out any extra water, cut into slices then. Please reserve the soaking water for later use (P2).

 

P2

3. Preheat a wok over high heat for about 30 seconds, then add oil and heat until hot, saute scallion, ginger, and garlic until aromatic, about 30 seconds, then put mushrooms back, stir fry over medium heat for 1 minute.

4. Swirl into 1 tbsp.light soy sauce, add winter melon, the soaking water, season with salt, cook over medium heat until the winter melon turns soft.

5. At the last minute of cooking, swirl into the cornstarch and water mixture, stir briefly to mix everything together.

6. Remove from the heat to a plate, serve hot (P3).

P3