Stir-Fried Winter Melon

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.