Braised Chinese Winter Melon

Posted by in The Kitchen

Not really a melon at all, Chinese winter melon is more of a squash-like vegetable. With a long shelf life, whole melons have been known to last for months! Usually prepared in a delicate chicken based-soup, the firm, mildly-flavored flesh takes to “braising” quite well in a flavorful sauce of bacon, onion, garlic, and pungent dried shrimp.

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Braised Chinese Winter Melon

1 lb Chinese winter melon, peeled and cut into 1/2″ slices
1 tb vegetable oil
1 slice bacon, cut into 1/2″ pieces
1/2 cup sliced onion
2 cloves garlic, mashed
1 tb dried shrimp
1 cup chicken stock or water
1 ts sugar
Salt and white pepper to taste
1 ts sesame oil

Rinse winter melon slices; drain in colander. Sprinkle liberally with salt and set aside.

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Rinse dried shrimp briefly under running water. Soak in enough warm water to cover at least 30 minutes. Drain and set aside.

In a wok or large pot, heat oil over medium high heat until just smoking. Add bacon; fry until just beginning to render fat. Add onion, garlic and shrimp. Add sugar, season with salt and pepper and stir-fry until onion just begins to to turn translucent, about one minute.

Add winter melon; toss to coat. Stir-fry about 30 seconds. Add chicken stock; bring to a boil. Reduce heat, cover, and simmer until melon is just fork-tender, about ten minutes.

Check seasonings, add sesame oil and serve at once.

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