Category: Vegetables

5 Dried black mushrooms

1 lb Wedge of winter melon

2 tbsp Smoked ham

Oil for deep-frying

1/2 cup Stock

2 tbsp Oyster sauce

2 tsp Cornstarch

2 tsp Water

1/2 tsp Salt

1/2 tsp Sugar

1 dash Pepper

1. Soak dried mushrooms.



2. Peel and seed winter melon wedge; then cut crosswise in half. Cut soaked mushrooms in half. Shred ham.



3. Heat oil and separately deep-fry each winter melon section until golden. Drain on paper toweling: Let cool; then cut in 3/4-inch sections.



4. Bring stock to a boil. Add winter melon and soaked mushrooms; simmer, covered, 10 minutes. Then stir in oyster sauce to blend.



5. Transfer melon and mushrooms to a serving platter, leaving liquids in pan. Blend cornstarch, cold water, salt, sugar and pepper to a paste; then stir in to thicken liquids. Pour sauce over melon and mushrooms. Garnish with shredded ham and serve.



From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4.