Ingredients
500 g (about 1 lb) winter melon, 50 g (about 1/3 cup) dried shrimp, half a cup of water.
Seasonings
1 teaspoon Shaoxing wine, 1 teaspoon water starch, 1 teaspoon minced scallion, 1 teaspoon minced ginger, salt and chicken bouillon powder to taste.
Instructions
1. Soak the dried shrimp in warm water until softened; peel the winter melon, remove the seeds and pulp, wash and slice it, then sprinkle with salt to taste and let sit for about 10 minutes, then drain well; heat a wok over high heat, add oil and heat until about 60% hot (when a chopstick dipped in forms small bubbles), stir-fry the winter melon slices until the skin turns bright green, then remove and drain excess oil.
2. Leave a small amount of oil in the wok and heat it over high heat. Sauté the minced scallions and ginger until fragrant, then add half a cup of water, chicken bouillon, Shaoxing wine, salt, and dried shrimp. Bring to a boil, add the sliced winter melon, and return to a boil over high heat. Reduce the heat to low and braise until the winter melon is tender and infused with flavor. Thicken with a cornstarch slurry, stir well, and serve. This dish features a rich, flavorful sauce with tender, smooth winter melon.