OH MAN, wintermelon is one of my favourite Chinese food. I lie for it, and die for it! It can be really hard to find, but I’ve managed to track it down in our local Asian supermarket!
(Yields: 1 bowl, Serving: 2, Prep time: 5 mins, Cook time: 30 mins)
- 1 tablespoon olive oil
- 1 scallion
- 2 garlic cloves
- 2 shiitake mushrooms, soaked in water overnight
- 1 tomato
- 2 cups chopped wintermelon
- 1 tablespoon superior pickle sauce
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 teaspoon less sodium soy sauce
Let’s have a look at three of our main ingredients.
Rinse out the shiitake mushrooms and clean with water, then chop it into thin slices.
Chop the tomato, then cut the wintermelon rind, then chop it into small pieces. If you don’t want the wintermelon to take too long to cook, I recommend chopping it in thin slices.
Chop scallion and garlic into small pieces.
Heat a tablespoon of olive oil in the frying pan and add scallions, garlic and shiitake mushrooms. Let it cook for a couple of minutes until you smell an air of fragrance.
Add the tomatoes, wintermelon, superior pickle sauce and salt. Stir well.
Cook on medium heat for 5 minutes on, then add 1/2 cup water and soy sauce.
Put the lid on and continue cooking for about 25 minutes (or until wintermelon is looks clear in the middle, rather than white), stirring occasionally. If it gets too dry, feel free to add a bit more water.