Stir-Fried Fuzzy Melon with Ginger Pork recipe comes from page 232 Stir-Frying To The Sky’s Edge by Grace Young. Check out Wok Wednesdays on Facebook, a group of over 500 members cooking their way through Grace’s fantastic cookbook.
As a Weight Watchers leader, a common summertime theme was to get members to try a new vegetable as there are many fresh options for vegetables available. I was always astounded by the limited vegetable palate of most members. Sometimes trying the zucchini was an adventure.
For me, I struggled to find vegetables that I had not tried and incorporated into my cooking repertoire. Asian vegetables opened a whole new world of things to try. Strolling through the enormous Asian markets in Minneapolis with my favorite Asian cook, Ari, was fascinating. I learned so much. What to buy, how to cook, frozen vs. fresh, canned vs. frozen. Little did I know that her help in Minneapolis would improve my cooking in Hong Kong. And, Wok Wednesdays has guided me along the way in finding new ways to prepare and cook the common Asian vegetable.
I have seen the fuzzy melon in the wet markets in Hong Kong. It is available year round. The fuzziness is not detected until you touch. It is a little prickly, but not too bad. These melons were tender and a bit on the small side. I selected two, and they were the perfect amount for the recipe.
I did not peel them. My mistake but when I realized the recipe called for peeling, I tasted the uncooked piece, and the skin was tender and not bitter, so I proceeded. I actually think that visually, the dish, I think, is more appealing with some or all of the skin unpeeled.
It is amazing how far protein can go in a stir-fry dish. With only two ounces of pork in the dish, it was still very flavorful and filling. I thought the fuzzy melon was very close to zucchini. It had great texture, and the ginger was very nice with the pork and the melon.
Ok, I met the summertime challenge of trying a new vegetable. Actually, I meet that challenge a lot living in Hong Kong. Fuzzy melon was new for me. It was nice, and I would cook with it again. Maybe in a soup or fresh on salad. What could be next in tasting new and different things? Durian? Not likely at this time, but one never knows.