Stir Fry Winter Melon Recipe

Ingredients

• 30 ml (2 tbsp)cooking oil
• 7.5 ml (½ tbsp)dried shrimp
• 227 g (½ lb), rind and seeds removed and cut into pieces about 5 × 1.3 cm (2 × ½ in)winter melon
• 30 ml (2 tbsp)water
• 30 ml (2 tbsp), or to tastesoy sauce
• 1, chopped (optional)scallion

Instructions

1. 1

   Heat the oil

   Heat the cooking oil in a pan or wok. Once hot, add the dried shrimp and cook for about 30 seconds.

2. 2

   Add the melon

   Add the winter melon and water, mix well, then cover the pan for about 1 minute.

3. 3

   Stir-fry until tender

   Remove the lid and add the soy sauce. Stir-fry for 5–10 minutes, until the winter melon looks translucent; the time depends on how thickly it is cut.

4. 4

   Finish and serve

   Add the chopped scallion, if using, and mix well. Take the pan off the heat and serve.

What is stir-fried winter melon?

Winter melon, also called wax gourd, is a mild-tasting gourd used in Chinese cooking. This quick stovetop version pairs it with dried shrimp and soy sauce for a savoury side dish.

The short covered cook helps the melon soften, while the final uncovered stir-fry lets you watch for translucence and adjust the texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 76 calories, 1g protein, 2g carbs, 7g fat.

The provided per-serving figures list fat at 7 g, mainly from the cooking oil, while the winter melon and soy sauce contribute most of the carbohydrates; dried shrimp contributes some protein. Serve a portion with rice and a protein-rich main such as tofu or fish to make a more complete plate.

Choosing the key ingredients

Winter melon: Remove the rind and seeds before cutting it into pieces about 5 × 1.3 cm. Keeping the pieces a similar thickness helps them cook at roughly the same rate.

Dried shrimp: A small amount gives the oil a savoury seafood note. Have it ready before heating the pan, as it cooks briefly.

Start with hot oil

Oil temperature: Heat the oil before adding the dried shrimp so it begins cooking straight away. About 30 seconds is all the recipe calls for at this stage.

Brief cooking: Keep an eye on the shrimp rather than leaving it unattended. Add the melon as soon as the brief cooking time is up.

Use the lid, then uncover

Covered stage: The 1-minute covered cook with water gives the melon an initial chance to soften. Mix the melon and water together before covering the pan.

Uncovered stage: After adding the soy sauce, stir-fry for 5–10 minutes. The pieces should look translucent; thicker cuts may take longer.

Adjust the soy sauce

Seasoning: The recipe uses 2 tbsp of soy sauce, with the option to adjust it to taste. Add it after removing the lid so it coats the melon as you stir-fry.

Finish: Scallion is optional and goes in at the end. Mix it through off the heat just before serving.

Serve it as a side

This dish suits a meal with steamed rice and a protein such as tofu, fish or chicken. The melon is mild, so it can sit alongside more strongly seasoned dishes without competing with them.

Serve it soon after cooking, while the pieces are tender and still hold their shape.

Recipe notes & tips

• Cut the melon into evenly sized pieces so they soften at a similar pace.
• Measure out the dried shrimp and soy sauce before heating the pan.
• Keep the dried shrimp cooking time to about 30 seconds before adding the melon.
• Stir regularly during the uncovered stage so the soy sauce coats the pieces.
• Use translucence, not just the clock, to judge when the melon is ready.
• Add the scallion at the end to keep its flavour fresh.

Variations

• More scallion: Use extra chopped scallion for a stronger onion flavour.
• Skip the garnish: Leave out the optional scallion for a simpler finish.
• Adjust the seasoning: Use less soy sauce at first, then add more to taste.
• Cut smaller pieces: Make narrower pieces if you prefer them to soften more quickly.
• Serve with rice: Pair the melon with steamed rice to make it part of a more substantial meal.

Common mistakes to avoid

• Uneven cuts: Pieces of different thicknesses cook at different rates; cut them to a similar size.
• Overcooking the shrimp: It only needs about 30 seconds before the melon goes in.
• Skipping the covered stage: Cover the pan for about 1 minute with the water to begin softening the melon.
• Relying only on timing: Check for translucence, since thicker pieces can take longer than 5 minutes.
• Adding the scallion too early: Stir it in at the end so it does not cook through during the stir-fry.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a pan over medium heat until hot, stirring gently; the melon may soften further.

Frequently asked questions