Stir Fried Hairy Gourd, Mungbean Vermicelli and Shrimps
I never intended to cook this vegetable but when we went to the Asian shop looking for bottle gourd we found this hairy gourd instead. Both vegetable nearly look alike from the inside but outside one is hairy and darker in colour, taste is nearly the same and I guess if both are cooked in the same way it would be hard to distinguish which vegetable is which. Having said that when I decided to get this instead of cooking it like how bottle gourds are prepared in the Philippines I will be cooking this similar the Chinese and perhaps this recipe is the most popular preparation of this vegetable, with vermicelli and shrimps.
- 1 medium hairy gourd, sliced
- 12 pcs medium shrimps
- 1 cup pork belly, sliced
- 50 g mung bean vermicelli
- ½ cup shrimp stock
- 1 tbsp Chinese rice wine
- 1 tsp sugar
- 1 shallot, thinly sliced
- 1 tsp minced ginger
- fish sauce
- ground white pepper
- Soak mung bean vermicelli in hot water for a few minutes until it is pliable, drain, rinse in cold water then set aside.
- Heat oil in wok then sauté shallots and ginger until it’s fragrant.
- Add pork pieces and stir fry until brown on all sides.
- Add hairy melon, vermicelli, Chinese rice wine and sugar. Stir fry while adding shrimp stock a tablespoon at a time, continue for 10-12 minutes or until cooked.
- Season with fish sauce and white pepper then serve.