Stir-Fried Fuzzy Melon and Ginger Pork
Fuzzy melon you ask?
It's sort of like a big cucumber with a fine bit of fuzz on the outside. I'm just grateful that Grace Young, the author of Stir-Frying to the Sky's Edge, posted a photo of fuzzy melons on the Wok Wednesday Facebook page, because the sign in the Asian market next to what looked a lot like Grace's photo said Moqua. The skin was fuzzy and it looked like Grace's photo....
Later, Grace translated moqua for me. Mo=hair, and qua=melon.
This dish is so easy and the flavor is simply amazing. A small amount of ground pork, soy sauce, chicken broth, some smashed ginger, salt and pepper, and fuzzy melon topped with a bit of sesame oil and fresh scallions.
This made a great side dish with barbecued flank steak. So good.
I did make one aesthetic error. I misread the instructions and thought I had to slice the fuzzy melon lengthwise. Check out the links on the Wok Wednesdays page for beautifully sliced fuzzy melon cut the proper way. Next time. Still, very very tasty.
For the recipe, check out page 232 of the book. You'll discover a whole new world of flavors!