This braised winter melon recipe (红烧冬瓜 – hóngshāo dōngguā) is a simple, healthy, and delicious side dish that really highlights this subtle ingredient.
Winter melons are generally in season in late summer or fall, though they are available in Asian markets year round!
Braised Winter Melon
Winter melon, also known as wax gourd or ash gourd, is a large oblong melon with waxy blue-green skin that has a white-ish powdery coating. It is comparable to the size of a watermelon, though it is usually more oblong in shape.
The flesh of the winter melon is white, and it has a very mild flavor (some would say it doesn’t have much taste at all).
So why eat it?
Winter Melon contains a lot of water, so it helps to rehydrate and cool the body during the summertime, when it is in season.
Most often, you will see it in soups, like our Winter Melon Soup with Meatballs and our Winter Melon Pork Rib Soup. You may also see it as a hot pot ingredient, or in desserts like Wife Cakes (老婆饼 – lǎopó bìng in Mandarin or lou po beng in Cantonese) or candied winter melon.
The only other common way I’ve seen it commonly prepared is braised, as in this red braised winter melon recipe.
A Homey Familiar Dish
Braised winter melon is nothing new. It’s a common preparation and was a staple home-cooked dish I had growing up when winter melons were around.
There weren’t too many ways to prepare it where I’m from in Shanghai. People would either put it in soup or braise it. In Ningbo, they would ferment it so it would have a flavor similar to stinky tofu, but I’ve never tried that one!
Recently, Bill and I traveled to Shanghai. I was visiting a friend at work, and we had lunch in her company cafeteria. I saw this dish, and it brought back memories of childhood. The taste was rich and refreshing at the same time.
I’ve had this recipe in the back of my mind for a while, and having it that day in the cafeteria reaffirmed my decision to share it on the blog.
This is a vegetarian dish. As with any vegetable, when you cook it right, that vegetable really shines. Everyone makes this recipe how they like or how their family made it. There is no right or wrong.
Some people like it with a bit of a fresh taste and crispy texture, while some folks like it softer. This recipe falls somewhere in the middle.
I do hope that this recipe helps to popularize winter melon, as it has a very long shelf life like most squash, and is even reasonably easy to grow in your garden!
Braised Winter Melon: Recipe Instructions
Process the winter melon by scooping out the seeds in the center. Trim off the peel and the tough green underlayer.
Wash off any white powder left behind by the peel, then cut the melon into 1” x 1.5” (3-4cm) chunks.
Heat the oil in wok with medium heat, lightly brown both sides of the winter melon pieces, about 3 minutes per side.
Next, add the garlic, ginger, and the white parts of the scallion.
Cook them for about 1 minute, until fragrant.
Then add the oyster sauce, dark soy sauce and white pepper.
Mix everything well.
Add the water and star anise (if using). Cover and simmer for 10 to 12 minutes, or until the winter melon is fork tender. (If there is still too much liquid, turn up the heat and stir for a couple of minutes to reduce and thicken the sauce).
Taste and add salt if needed. Toss in the scallion greens, and serve.
I hope you enjoy this recipe!
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Recipe
Braised Winter Melon
Ingredients
- 1½ pounds winter melon (seeds and skin removed)
- 2 tablespoons neutral oil (such as vegetable, canola, or avocado oil)
- 1 tablespoon minced garlic
- ½ teaspoon minced ginger
- 1 scallion (finely chopped; white and green parts separated)
- 1 tablespoon oyster sauce (or vegetarian oyster sauce)
- ½ teaspoon dark soy sauce
- ⅛ teaspoon white pepper
- ½ to 1 cup water
- 1 star anise (optional)
- Salt to taste (optional)
Instructions
- Process the winter melon by scooping out the seeds in the center. Trim off the peel and the tough green underlayer. Wash off any white powder left behind by the peel, then cut the melon into 1” x 1.5” (3-4cm) chunks.
- Heat the oil in wok with medium heat, lightly brown both sides of the winter melon pieces, about 3 minutes per side.
- Next, add the garlic, ginger, and the white parts of the scallion. Cook them for about 1 minute, until fragrant. Then add the oyster sauce, dark soy sauce and white pepper. Mix everything well.
- Add the water and star anise (if using). Cover and simmer for 10 to 12 minutes, or until the winter melon is fork tender. (If there is still too much liquid, turn up the heat and stir for a couple of minutes to reduce and thicken the sauce).
- Taste and add salt if needed. Toss in the scallion greens, and serve.
