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
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
1/2 tsp corn flour
1 tbsp water
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.