Braised Winter Melon
Tender winter melon braised in a glossy, savory-sweet soy and oyster sauce. Cut the pieces smaller for quicker softening and deeper flavor, dial back the sugar if you prefer it less sweet, or add a splash of water and cover the wok for a melt-in-your-mouth texture.
Story
There is a quiet genius in a humble wok of braised winter melon. Scoring the chunks helps them drink up the rich, caramel notes of dark soy and oyster sauce, transforming a mild vegetable into something deeply satisfying. The real beauty of this dish lies in its flexibility—chop the pieces small if you want them to practically melt, ease up on the sugar for a more savory edge, or simply clap on a lid and let it simmer a little longer until every bite is impossibly tender.
Ingredients
Winter melon
750g
Vegetable oil
1 tbsp
Light soy sauce
1 tbsp
Dark soy sauce
2 tsp
Oyster sauce
1 tbsp
Granulated sugar
2 tsp
Water (small half bowl)
Instructions
1
Step 1
Wash the winter melon, cut into 2-3 cm pieces, remove the skin, then make 2 cuts with a knife on the winter melon pieces, without cutting all the way through.
2
Step 2
Heat a wok, add about 1 tablespoon of vegetable oil.
3
Step 3
Add the winter melon pieces and stir-fry until slightly softened.
4
Step 4
Pour in the light soy sauce and dark soy sauce, and continue to stir-fry.
5
Step 5
Pour 1 tablespoon of oyster sauce into a bowl, add sugar and water and mix well, then pour into the pot.
6
Step 6
Turn to medium heat and continue stir-frying until the sauce is almost reduced, then remove from the wok.
Main Dish
Air-Dried Sichuan Peppercorn Duck
Duck legs cured with crushed green Sichuan peppercorns, salt, and baijiu, then hung to air-dry and later steamed. The green peppercorns matter more than regular red ones—their numbing aroma sinks deeper into the meat. A high-proof Chinese liquor works best for the cure.
