Serving
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Beef with Fuzzy Melon
China

Serves
Effort:
Sched:
DoAhead:  
3 main  
***
55 min  
Prep
Beef and Fuzzy Melon is more commonly a soup, but it also works very well as a meaty stir fry. Fuzzy Melon is the immature stage of a gourd very closely related to the Winter Melon. Since I serve this as a single main dish with rice, I keep the sauce more liquid than for a Chinese style serving.



12
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1
2
2
1/4
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1
2
1/2
3
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1/2
1
2
1/3
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2
1/4
oz
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t
T
T
t
---
#
cl
in

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c
t
T
t
---
T
t
Beef, lean (1)
-- Marinade
Soy Sauce
Rice Wine (2)  
Cornstarch
Pepper, black
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Fuzzy Melon (3)
Garlic
Ginger Root
Scallions
-- Sauce
Stock
Soy Sauce
Oyster Sauce
Salt
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Oil
Sesame Oil.
Prep   -   (30 min)
  1. Slice BEEF across the grain into strips about 1/8 inch thick and about 1/2 inch wide.
  2. Mix all Marinade items and massage into Beef. Let stand for at least 20 minutes.
  3. Peel the FUZZY MELON with your vegetable peeler, taking as little as possible. Cut lengthwise in quarters, then crosswise about 3/8 inch thick.
  4. Crush GARLIC and chop fine. Slice GINGER very thin and chop fine. Slice SCALLIONS, white and light green parts, thin on a diagonal. Mix all.
  5. Slice dark green Scallion tops about 1/4 inch wide and set aside.
  6. Mix together all Sauce items.
Run   -   (25 min)
  1. In a wok or spacious sauté pan heat Oil and fry Garlic mix stirring until garlic threatens to color, then stir in Beef. Fry stirring until beef has lost its raw color and is frying well, being careful the fond that sticks to the pan does not burn, because it is the thickener for the sauce.
  2. Stir in the Fuzzy Mellon and fry stirring until coated with oil. Stir in Scallion tops.
  3. Stir in Sauce mix. Bring to a boil and simmer covered over moderately low heat, tumbling now and then, until Fuzzy Melon is tender (about 15 minutes). The seed mass should look somewhat translucent, but not start to fall apart. During this time scrape up the fond to incorporate it into the sauce. Stir in more stock if needed for the desired consistency.
  4. Stir in Sesame Oil until well distributed and turn off heat.
  5. Serve hot with plenty of steamed long grain rice.
NOTES:
  1. Beef:   Use a reasonably tender cut like chuck (shoulder). Weight is with all excess fat and membranes cut away.
  2. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  3. Fuzzy Melon:   Mo Qua in Chinese, this is not actually a melon, it's a gourd. It is the immature stage of a gourd closely related to the Winter Melon (Ash Gourd). It is quite easily available in Asian markets, at least here in Los Angeles. For details see our Fuzzy Melon page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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