Winter Melon Treasures (???????)

In the mood for an invigorating vegetable dish with a difference?





This is a versatile vegetable dish with flavours so gently coaxed that every bite of it makes a statement. For vegetarians, simply omit the dried scallops & oysters & replace the chicken stock.



Here are what you'll need:



1 slice Winter Melon

4 Dried Oysters

4 Conpoy (Dried scallops)

5g Black Moss

8 Flower mushrooms (small)

6 Ginkgo nuts

5 dried Beancurd sticks

2 slices Ginger (shredded)

3 whole Garlic

½ cup Chicken stock

2 tsp Oyster sauce

2 tsp Chinese wine

2 tsp Sesame oil

½ tsp Fish sauce

1 tbsp Cooking oil



Method:

Soak conpoy, mushrooms, black moss & oysters in water till soft.
Remove mushroom stems & marinade for 30 mins with 1 tsp each: oyster sauce, sesame oil & wine.
Deep-fry beancurd sticks till golden brown. Be careful not to fry on high heat as it?ll burn easily. Drain & set aside.
Heat oil & sauteed garlic till fragrant. Throw it ginger, mushrooms & oysters.
Pour in stock & add beancurd sticks & ginkgo nuts. Add remaining oyster sauce & simmer for 10 mins. Add wine, sesame oil & black moss.
Mix well & transfer to melon. Cover with plastic cling & microwave on steam mode or for about 3-5 mins till melon becomes soft. Serve this rich appetizing dish hot!