Spicy Sautéed Fuzzy Melon

Recipe from Joanne Chang

Adapted by Merrill Stubbs

Updated February 7, 2017

  • Tom Schierlitz for The New York Times. Food Stylist: Liza Jernow.
Media 1 of 1
Total Time
15 minutes
Rating
5(9)
Comments
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Resembling a mottled green zucchini with sparse, bristly hair, fuzzy melon is a type of gourd popular in Chinese cooking. Often stuffed with ground pork, it absorbs flavors easily and also shines in simpler recipes, like this one from Joanne Chang of Flour Bakery in Boston. —Merrill Stubbs

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Ingredients

Yield:Serves 6 as a side dish

  • 3 tablespoons vegetable oil

  • 2 cloves garlic, peeled and smashed

  • 1 2-inch piece ginger, peeled and thinly sliced

  • 2 medium fuzzy melons, peeled, halved lengthwise and sliced ⅛ inch thick (6 cups)

  • 2 tablespoons soy sauce

  • 2 teaspoons rice-wine vinegar

  • 1 teaspoon red-pepper flakes

  • Salt and ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving

15 grams carbs; 125 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 2 grams fiber; 427 milligrams sodium; 2 grams protein; 13 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oil in a large, deep skillet over high heat until smoking. Add the garlic, ginger and melon and sauté for 2 minutes, until the melon has absorbed the oil. Add ¼ cup water and sauté, stirring occasionally, until it evaporates. Repeat this process, adding water in ¼-cup increments, until the melon is tender, 6 to 8 minutes. Stir in the soy sauce, vinegar and red-pepper flakes and sauté for another minute. Add salt and pepper to taste and serve immediately.

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Ratings

5 out of 5
9 user ratings
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Comments

Joel

Typos in this recipe. It must be 1/8-inch thick slices, and water in 1/4-cup increments.

Just got a fuzzy melon from the Hmong farm at my local farmers' market.

cate w

Delicious! We used this as a topping on poke bowls and the flavors went perfectly. Thanks for helping me figure out what to do with my adorable fuzzy squash!

Joel

Typos in this recipe. It must be 1/8-inch thick slices, and water in 1/4-cup increments.

Just got a fuzzy melon from the Hmong farm at my local farmers' market.

Margaux Laskey, Staff Editor

Thanks! Fixed!

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Credits

Adapted from Joanne Chang

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