Saturday, November 20, 2010

Fuzzy Melon and Egg Stir-Fry


I made this yesterday for supper. This is a household recipe that most Vietnamese families serve. The dish consists of a Chinese gourd called "Mo Qua" or "fuzzy" melon (because of the little fuzz surrounding the outside of the gourd) and eggs. Fuzzy melon has a very delicate texture when cooked, similar to cooked cucumber, and a subtle sweet taste. The gourd is known to increase metabolism and therefore, is a very beneficial health food if you are thinking about going on a diet. It is great in soups and stir fries.

Fuzzy melons
Fuzzy Melon and Egg Stir-Fry
2 medium-sized fuzzy melons, ends cut off and peeled
2 tsp salt or more to taste
2 tsp pepper or more to taste
3 tsp mushroom granules (optional)*
4 eggs, lightly whisked
1 tsp soy sauce
5 tbsp of cilantro, chopped

Slice the melon into half inch thick circles and then slice those circles into half inch thick strips. In a skillet or pan, melt 1 tbsp of butter until it starts to bubble. Add in the melon strips. Cook on high heat until the majority of liquid is evaporated and the melon begins to turn translucent. Season with salt and pepper and the mushroom granules. Lower the heat to medium. Mix soy sauce to the whisked eggs and add to the melons. Stir until eggs are firm and cooked. Remove from heat. Fold in chopped cilantro. Serve hot with steamed rice.

*if you are going to use the mushroom granules, reduce the amount of salt used.


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