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Stir Fried Hairy Gourd, Mungbean Vermicelli and Shrimps

  • Author: Raymund
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4-6 1x
  • Category: Main Course
  • Cuisine: Chinese



  • 1 medium hairy gourd, sliced
  • 12 pcs medium shrimps
  • 1 cup pork belly, sliced
  • 50 g mung bean vermicelli
  • 1/2 cup shrimp stock
  • 1 tbsp Chinese rice wine
  • 1 tsp sugar
  • 1 shallot, thinly sliced
  • 1 tsp minced ginger
  • fish sauce
  • ground white pepper


  1. Soak mung bean vermicelli in hot water for a few minutes until it is pliable, drain, rinse in cold water then set aside.
  2. Heat oil in wok then sauté shallots and ginger until it’s fragrant.
  3. Add pork pieces and stir fry until brown on all sides.
  4. 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.
  5. Season with fish sauce and white pepper then serve.