Braised Winter Melon with Mushrooms and Glass Noodles冬菇粉絲燜冬瓜
A comforting vegetarian dish featuring tender braised winter melon and earthy shiitake mushrooms, combined with slippery glass noodles in a savory, aromatic sauce. It's light yet satisfying.
01Ingredients
- 500g winter melon, peeled, deseeded, and cut into 2cm cubes
- 8 dried shiitake mushrooms, soaked until soft, stems removed, sliced
- 50g glass noodles (粉絲), soaked until soft, drained
- 3 cloves garlic, minced
- 1 tbsp ginger, sliced
- 2 tbsp cooking oil
- 1 cup vegetable broth
- 2 tbsp vegetarian oyster sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1/2 tsp white pepper
- 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water)
- 1 tsp sesame oil
- 2 sprigs spring onion, chopped for garnish
Nutrition (per serving)187kcal
- Protein4.8g
- Carbs21.5g
- Fat9.2g
Fiber 2.1 gSodium 892 mg
02Steps
- Heat cooking oil in a large pot or wok over medium heat. Sauté minced garlic and sliced ginger until fragrant, about 1 minute.
- Add sliced shiitake mushrooms and stir-fry for 2-3 minutes until slightly softened.
- Add winter melon cubes to the pot. Pour in vegetable broth, vegetarian oyster sauce, light soy sauce, sugar, and white pepper. Bring to a simmer, then reduce heat to low, cover, and braise for 15-20 minutes, or until winter melon is tender.
- Add the soaked and drained glass noodles to the pot. Stir gently and cook for another 3-5 minutes, allowing the noodles to absorb the sauce.
- Stir in the cornstarch slurry to slightly thicken the sauce. Drizzle with sesame oil. Garnish with chopped spring onion before serving.
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