Recipe by Martin Yan, A Wok for All Seasons Cookbook
1 pound Winter Melon
1 tablespoon Vegetable Oil
1/2 teaspoon minced garlic
1/2 teaspoon ginger root - minced
1 small 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.
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