Recipe Ingredient
- 250g winter melon (tung kwa)
- A dash of monosodium glutamate
- 2 tbsp oil
- 3/4 tsp Shao Hsing cooking wine
- 2 cloves garlic, chopped
- 5 dried shitake mushrooms, soaked
- 10 button mushrooms, halved
- 100g cauliflower, cut into florets
- 5 baby corn, cut into wedges
- 100g carrots, cut into desired shapes
- 2 cabbage leaves, cut into 2cm squares
- Seasoning
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- Salt to taste
- 1/2 tsp sesame oil
- Dash of pepper
- 1/4 tsp sugar or to taste
- 4-5 tbsp water
- Thickening
- 1/2 tsp corn flour
- 1 tbsp water
Instructions
- Peel, seed and cut winter melon into cubes. Add a dash of monosodium glutamate and toss well to mix.
- Steam the winter melon until soft. Drain in a colander.
- Heat oil in a wok and sauté garlic until lightly golden. Add in wine. Put in shitake mushrooms, button mushrooms, cauliflower, carrots and baby corn.
- Stir in seasoning to mix. Return the cooked winter melon into the wok and add the cabbage. Bring to boil and add thickening.
- Dish out to serve with an addition of some sliced red chillies for garnishing.
