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Premium Vegetarian Braised Winter Melon

Name: Premium Vegetarian Braised Winter Melon
Prep time: 20 min
Cook time: 2 hr
Total time: 2 h 20 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 lb. Winter melon; For fry; 2 tbsp. Cooking oil; 2 oz. Shiitake mushrooms; 1½ oz. Dried beancurd stick; 1½ oz. Black fungus; 1½ oz. Dried lily flower; 2 oz. Water chestnut; 1 oz. Carrot, minced; 1 tbsp. Shaoxing wine; 1/2 tbsp. Light soy sauce; 1 tbsp. Vegetarian mushroom oyster sauce; 1/8 tsp. White pepper; 1/4 tsp. Sugar; 1/4 tsp. Salt; 1 tsp. Sesame oil; For tofu; 2 lb. Firm tofu; 1 tsp. Five-spice powder; 1 Large Egg; 1/4 cup Corn starch; For winter melon; 1/2 cup Corn starch; For the sauce; 1 tbsp. Vegetarian mushroom oyster sauce; 1 tbsp. Sugar; 1/2 tsp. Five-spice powder; 2 tbsp. Light soy sauce; 1/2 cup Cold water; 2 Counts Star anise

This braised winter melon is almost too nice to eat. Chef John shows us how he delicately carves it with grooves before stuffing it. The stuffing is made up of mushrooms, wood ear, dried tofu, and other vegetables that go great together, creating an earthy filling with fragrant umami flavor. After cooking in the steamer, it’s gently flipped over onto a plate for a clean presentation. Instead of throwing out the flavorful juices that collect on the plate, they will be reduced and thickened into a sauce that will be poured over the top.

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 20 min

COOKING TIME: 2 hr

TOTAL TIME: 2 hr 20 min

2 SERVING

Ingredients:

2 lb. Winter melon
For fry
2 tbsp. Cooking oil
2 oz. Shiitake mushrooms
1½ oz. Dried beancurd stick
1½ oz. Black fungus
1½ oz. Dried lily flower
2 oz. Water chestnut
1 oz. Carrot, minced
1 tbsp. Shaoxing wine
1/2 tbsp. Light soy sauce
1 tbsp. Vegetarian mushroom oyster sauce
1/8 tsp. White pepper
1/4 tsp. Sugar
1/4 tsp. Salt
1 tsp. Sesame oil
For tofu
2 lb. Firm tofu
1 tsp. Five-spice powder
1 Large Egg
1/4 cup Corn starch
For winter melon
1/2 cup Corn starch
For the sauce
1 tbsp. Vegetarian mushroom oyster sauce
1 tbsp. Sugar
1/2 tsp. Five-spice powder
2 tbsp. Light soy sauce
1/2 cup Cold water
2 Counts Star anise
1 Stalk Cinnamon
2 tbsp. Potato starch slurry(1 to 2 ratio of cornstarch to water)
1/2 tbsp. Sesame oil

Directions:

Step 1

Soak shiitake mushrooms, black fungus, dried lily flowers, and dried beancurd stick in cold water, respectively.

Step 2

Cut the winter melon in half lengthwise. Peel the skin and remove the seeds and pulps. On the inside lengthwise, make a straight cut, then another slant cut to remove a strip. Repeat this from one end to another. A gear pattern will appear looking from the cross.

Step 3

Dice all the softened shiitake mushrooms, black fungus, lily flowers, and beancurd skins. Set aside.

Step 4

In a medium cooking pan over medium heat, add oil. Then add shiitake mushroom, beancurd skin, black fungus, lily flowers, minced carrot, Shaoxing wine, light soy sauce, oyster sauce, ground white pepper, sugar, salt, and sesame oil. Stir fry for about 2-3 minutes. Set aside.

Step 5

Prepare vegetarian meat. Combine the firm tofu, the prepared vegetable mixture in step 2, five-spice powder, egg, and cornstarch. Mix thoroughly. Note: Pat dry the tofu with a paper towel first. If it is too watery, add some more cornstarch.

Step 6

Prepare the sauce. Mix oyster sauce, sugar, five-spice powder, soy sauce, and water in a bowl.

Step 7

Dust a thin layer of cornstarch onto the winter melon. Pay special attention to the notches so the fillings will stick in places. Fill in the winter melon with the vegetarian meat.

Step 8

Put the stuffed winter melon in a large bowl; pour in the sauce. Place star anises and cinnamon sticks on top. Then steam for 30-40 minutes over high heat.

Step 9

Remove the bowl from the steamer; cover the top with a plate. Drain the liquid in the bowl into a pan. Turn on the heat to low; add potato slurry to thicken. Drizzle a little sesame oil to add flavor.

Step 10

Place the serving plate on top of the bowl. Then flip it over. Pour the sauce on top.