Hairy Gourd with Mince Pork
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Hairy Gourd with Mince Pork Recipe
Hairy gourd is often also labelled as fuzzy melon or marrow green at the markets. You can substitute this gourd with any local seasonal melon (such as ridged melon or Taiwan loofah squash) in your area.
- 1 small (350g) hairy gourd (aka fuzzy melon/marrow squash/毛瓜/节瓜)
- 100g mince pork (or chicken)
- 1 tbsp cooking oil
- 5 cloves garlic minced
- 50 ml chicken stock or water add more if needed during simmering
- pinch of salt or mushroom powder or light soy sauce to taste; only if needed
- 1 tbsp Chinese wine (Hua Diao/Shaoxing)
- 1/2 tbsp light soy sauce
- 3 dashes white pepper powder
- 1 tsp sesame oil
- 1 tsp Chinese wine
- 1 tsp cornstarch
- Prep hairy gourd. Using a vegetable peeler, peel and discard the outer skin. Slice gourd flesh to 1-cm thickness, stack them together, then slice to long strips.
- Marinade mince pork with (A) for at least 30 minutes, up to overnight in the fridge.
- Cook the dish. Heat oil in wok. Stir fry garlic briskly until fragrant, then add marinated pork and stir fry until they just turn opaque. Add sliced melon strips and stir-fry briefly. Add chicken stock or water, cover with lid and simmer for about 3 minutes, or until melon is cooked to desired tenderness and turns translucent. Season to taste with salt/mushroom powder or soy sauce (you may not need this if the chicken stock is salty enough). During the last 30 seconds of simmering, drizzle Chinese wine along the sides of the wok.