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–+ servings

Winter Melon & Minced Pork (冬瓜香菇炒肉粹)

Peng's Kitchen, Singapore.
Great sounding recipe from a friend in Singapore. This is a Chinese dish and sounds easy, and tasty.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Lunch, Main Dish
Cuisine Chinese, Singaporean
Servings 2 servings

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.