Winter Melon 1kg
Also known as Ash gourd (Wax gourd)
Crisp, refreshing and delicately sweet, winter melon soaks up savory flavors beautifully in soups, stir‑fries, and gentle steams.
Why you’ll love it
- Clean, mild taste that carries aromatics and stock like a sponge.
- Low in calories yet satisfying; great for light, cozy meals.
- Versatile: ideal for clear soups, quick stir‑fries, steaming, and hot pot.
- Cooks fast to a translucent, tender‑crisp finish.
How to enjoy
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Clear winter melon, shiitake & tofu soup Broth‑basedSimmer melon cubes with shiitake in a light chicken broth for 8–12 minutes; add soft cubes of silken tofu. Season to taste.
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Garlic oyster‑sauce stir‑fryQuickly stir‑fry melon wedges with peeled garlic in a touch of canola oil; splash with oyster sauce and a little water; cook 2–4 minutes until glossy and tender‑crisp.
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Steamed stuffed melon ringsHollow thick slices and fill with seasoned pork mince, minced ginger, and a splash of light soy sauce. Steam 10–15 minutes; spoon the savory juices over.
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Hot pot essentialAdd melon slices to a bubbling pot made with mushroom hot pot base. It pairs beautifully with thin beef rolls and clusters of shimeji mushrooms.
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Chilled vinegar‑sesame saladBriefly blanch sticks of melon, chill, then toss with white rice vinegar, a drizzle of sesame oil, and sliced spring onion.
Prep Tips
- Peel off the thick, waxy rind; scoop out seeds and pith before cutting.
- For soup, cut 2–3 cm cubes so they turn translucent without breaking; for stir‑fry, use thicker wedges.
- Don’t overcook — aim for tender, slightly crisp bites (stir‑fry 2–4 minutes; simmer 8–12 minutes; steam 8–12 minutes).
- A pinch of salt before cooking helps draw moisture for a silkier finish in stir‑fries.
Pairs well
- Shiitake mushrooms or other mild mushrooms
- Oyster sauce and light soy for savory gloss
- Fresh aromatics like ginger
- Protein add‑ins: tofu or prawns
- Bright finishes with white rice vinegar
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