Winter Melon & Minced Pork (冬瓜香菇炒肉粹)
Great sounding recipe from a friend in Singapore. This is a Chinese dish and sounds easy, and tasty.
Ingredients
- 700 grams winter melon, (about 1½ lb)
- 8 Shiitake mushrooms
- 150 grams ground pork, (5-6 oz)
- 1 carrot
- 2 slices fresh ginger
- 1 cup water
- 1 teaspoon sesame oil
- salt, to taste, as desired
- extra light olive oil, as needed
For the Marinade
- 1 teaspoon sesame oil
- 1 teaspoon light soy sauce
- 1 teaspoon Shaoxing rice wine
- dash white pepper, as desired
Instructions
- Add the ground pork to a bowl and add the Marinade ingredients, mix together and set aside to marinate.
- Peel the winter melon, slice in half lengthwise and scoop out and discard the seeds. Cut the two halves into bite size cubes.
- Chop or rangiri the carrot. Remove the stems from the mushrooms and dice the caps and finely dice the stems.
- In a large non stick pan, heat 2 tablespoons of extra light olive oil, when hot, add the ginger and stir fry until fragrant.
- Add the mushrooms and stir fry for 2-3 minutes to soften them.
- Add the ground pork and mix into the mushrooms.
- Add the melon, carrot, and water. Heat to a boil, reduce heat to a simmer and cover. Cook until the melon is tender, stirring occasionally.
- Drizzle in the sesame oil, taste, and season with salt as desired. Place in a serving bowl and serve family style. Enjoy.
Notes
Low cost per serving.
Rangiri cut for carrots - to cut carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot ¼ turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece. This is a perfect shape for soups, stews, Japanese curry, simmered dishes.
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