Fuzzy Melon and Glass Vermicelli Stir-fry (Daai Ji Maa Gaa Neoi)
One of the best ways to prepare fuzzy melon is to cook it in this simple Fuzzy Melon and Glass Vermicelli Stir-fry. It is perfect eaten with a bowl of rice.
Ingredients
- 1 small bundle glass vermicelli (mung bean threads)
- 1 fuzzy melon (jié gua) or (máo gua) (about 1lb/450g)
- 5 tbsp vegetable oil
- 2 dried beancurd sheets
- 2 cloves garlic (minced)
- ½ lb shrimps (shelled and deveined) (225g)
- ½ cup water (120ml)
- 2 tbsp soy sauce
- Salt to taste
Instructions
- Soak glass vermicelli in a bowl of water for 15 minutes to soften. Drain.
- Peel fuzzy melon with a vegetable peeler. Cut into thin slices of about 1/8th inch thickness and then into strips.
- Heat 3 tablespoons of vegetable oil in a wok. Add dried beancurd sheet one at a time to brown and blister. Remove and break into smaller pieces.
- In the same wok, add remaining 2 tablespoons of vegetable oil. Fry garlic until fragrant.
- Add shrimps and cook till they curl and turn pink. Add fuzzy melon, glass vermicelli, water*, soy sauce, and salt to taste. Give it a good stir.
- Finally add fried beancurd sheets. Allow it to soften** before stirring to get everything well mixed.
- Remove and serve immediately.
Notes
* The water is needed to cook the glass vermicelli. The water will eventually be all soaked up by the vermicelli.
**Blistered beancurd sheets should be allowed to soften with the steam before stirring to prevent them from breaking into tiny pieces.
Nutrition
Calories: 326kcal
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