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Appearance:
There is a wide variety of Oriental cooking melons available. Size, shape, color and
use depend on variety. Two popular varieties are Mao Gwa and Sin Qua. Mao Gwa is known as
fuzzy squash when harvested young and Winter Melon when harvested mature. Oriental
varieties can be used in recipes calling for squash and zucchini.
Use and Preparation:
Prepare the same as you would traditional squash or zucchini. Oriental melons are used
in soups, stews, stir fry dishes and can be stuffed, baked or pickled. Prepare as required
for recipe being used.
Stir Fried melon Mushroom and Pork / Stir Fried Squash with Szechwan Peppercorn / Stuffed
Squash
| Stir Fried Melon Mushroom and Pork |
|
Lean pork, sliced into thin strips and marinated in your
favorite sauce or seasoning. |
Chinese dried mushrooms (soaked, drained, and chopped) |
| Oriental melon, peeled and cubed |
Dried shrimp (1tsp (5 ml) per ½ cup (125 ml) pork), soaked and drained |
| Green onions or shallots, bias sliced |
1-2 slices fresh ginger crushed |
| cooking oil |
|
| Ingredient amounts depend on number of people being served. In
a wok, heat oil over high heat until smoking and add pork. Quickly stir fry 1-2 minutes
and remove. Add remaining ingredients and stir-fry 2-3 minutes. Return meat to wok, heat
through and serve hot with rice or noodles. |
|
| Stir Fried Squash with Szechwan Peppercorn |
|
| 1 tsp (5 ml) Szechwan peppercorns or fresh black peppercorns |
1 cup (250 ml) Oriental Melon or yellow squash |
| 1 ½ cups (375 ml) zucchini |
2 red bell peppers seeded and cored |
| 3 tbsp (45 ml) peanut or canola oil |
2 tsp (10 ml) salt |
| Cook peppercorns in a dry wok or skillet, over medium heat
for 1 minute. Remove and coarse crush in blender or with a rolling pin. Thinly slice
squash and zucchini on the bias. Slice bell peppers into thin slices. Heat wok over high
heat and add oil. When oil is almost smoking add salt and vegetables, stir-fry about 3
minutes or until slightly wilted. Add crushed peppercorns, toss to combine and serve. |
| Makes: 4 servings |
|
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| Stuffed Oriental Melon or Squash |
|
| 1 lb (500g) lean ground pork |
1 green onion finely chopped |
| 1 tsp (5 ml) minced ginger |
5 large water chestnuts, minced |
| 1 tbsp (15 ml) cornstarch |
1 tbsp (15 ml) dry sherry |
| 2 tbsp (30 ml) light soy sauce |
1 tsp (5 ml) sugar |
| 2 small Oriental Melons or squash, cut in half and scoop out insides,
leaving ¼ inch (1/2 cm) in shell |
Fresh parsley sprigs for garnish |
| In a bowl combine pork, onion, ginger, water chestnuts,
cornstarch, sherry, soy sauce and sugar, mix well. Fill shells with pork mixture and bake
in a preheated 325°F (160°C) oven for 30-45 minutes or until filling is cooked. Garnish
with fresh parsley. |
| Makes: 4 servings |
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