| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Vegetable | 4 | Servings |
INGREDIENTS
| 5 | Dried black mushrooms | |
| 1 | lb | Wedge of winter melon |
| 2 | T | Smoked ham |
| Oil for deep-frying | ||
| 1/2 | c | Stock |
| 2 | T | Oyster sauce |
| 2 | t | Cornstarch |
| 2 | t | Water |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | ds | Pepper |
INSTRUCTIONS
Soak dried mushrooms. Peel and seed winter melon wedge; then cut crosswise in half. Cut soaked mushrooms in half. Shred ham. Heat oil and separately deep-fry each winter melon section until golden. Drain on paper toweling: Let cool; then cut in 3/4-inch sections. Bring stock to a boil. Add winter melon and soaked mushrooms; simmer, covered, 10 minutes. Then stir in oyster sauce to blend. Transfer melon and mushrooms to a serving platter, leaving liquids in pan. Blend cornstarch, cold water, salt, sugar and pepper to a paste; then stir in to thicken liquids. Pour sauce over melon and mushrooms. Garnish with shredded ham and serve. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 23
Calories From Fat: 4
Total Fat: <1g
Cholesterol: <1mg
Sodium: 579.8mg
Potassium: 36.8mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: <1g
Protein: <1g