Stir fried Winter Melon
|Winter melon||1 Pound|
|Vegetable oil||1 Tablespoon|
|Minced fresh garlic||1⁄2 Teaspoon|
|Minced fresh ginger||1⁄2 Teaspoon|
|Carrot||1 Small, cut into 1/2-inch cubes|
|Chinese vegetarian broth||1⁄4 Cup (4 tbs)|
|Canned peeled straw mushrooms||15 Ounce, drained|
|Fresh mushrooms||1⁄4 Pound, cut into quarters|
|Dark soy sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||1⁄2 Teaspoon|
|Green onions with tops||2 , cut into 1/2 inch pieces|
|Cornstarch||2 Teaspoon, mixed with 4 teaspoons water|
|Water||4 Teaspoon (To Mixed With Cornstarch)|
Remove skin and seeds from winter melon.
Cut flesh into 1/2-inch 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.