Stir-Fried Fuzzy Melon with Mushrooms and Peas
1 min readFuzzy melon, also known as hairy gourd, is a mild, refreshing squash covered with fuzz. Two medium zucchini, peeled or unpeeled, can stand in for the melon, if desired. Wood ear mushrooms have a unique jellylike texture that becomes slightly crunchy when cooked; cloud ear mushrooms, or black fungus, are interchangeable.
MAKES 4 SERVINGS
1 tablespoon peanut oil
2 large cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1 large fuzzy melon (about 1 pound), peeled, center core of seeds removed, thinly sliced
1⁄2 cup dried shredded wood ear mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed and drained
1⁄2 cup frozen peas, thawed
1⁄4 cup low-sodium vegetable broth
1 tablespoon reduced-sodium soy sauce
Salt and freshly ground black pepper, to taste
1 teaspoon toasted (dark) sesame oil
In a wok or large nonstick skillet with a lid, heat the peanut oil over medium-high heat. Add the garlic and ginger and cook, stirring, 30 seconds, or until fragrant. Add the melon and mushrooms and cook, stirring, 2 minutes. Add the peas, broth, soy sauce, salt, and pepper and let come to a simmer; reduce heat to medium-low, cover, and simmer 2 to 3 minutes, or until vegetables are tender. Add the sesame oil, stirring well to combine. Serve warm.
{PER SERVING} Calories 79 • Protein 3g • Total Fat 5g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 7g • Dietary Fiber 3g • Sodium 206mg
