Stuffed Hairy Gourd (瑤柱炆節瓜脯)

Hairy Gourds are Chinese zucchinis and has a slight different taste than the western zucchini. They have a more dense texture, depending on the season the seeds are sometimes tough and bitter. I often would use them for my Chinese Soup or do a very traditional Chinese dish like stuffed hairy gourd. Yummy !!!


Stuffed Hairy Gourd (瑤柱炆節瓜脯)

2-3 hairy Gourd also known as Mo Gua (節瓜)
5 Chinese dried mushrooms (冬菇)
2 - 3 Chinese dried scallops (江瑤柱)
1 tablespoon Chinese dried shrimps (蝦乾)
1/2 lbs lean ground pork
1 cup chicken broth


Marinade:
1 tablespoon cilantro/green onion mixture

2 teaspoons soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar

1 egg
Pepper & Salt to taste

Sauce:
1 tablespoon Chinese cooking wine
1 teaspoon soy sauce
2 teaspoons cornstarch
1 tsp oyster sauce
1/2 sugar
2 tablespoons of water
2 drops black sesame oil

Step 1:
Soak the dried mushrooms, scallops and shrimps with water in separate bowls for few hour or over night. Drain the water of each items and finely dice the dried mushrooms and shrimps. Shred the dried scallops by hand. Set aside.

Step 2:

Add the dried mushrooms, dried shrimps and all your other marinate ingredients to your ground pork and marinate it for 20 minutes.

Step 3:

Peel the hairy gourd and cut into thick sections. Remove with a knife the middle part. Stuff the hairy gourd with your ground pork mixture.

Step 4:
Heat your wok with oil, pan fry both sides of the stuffed hairy gourd until golden brown.

Step 5:

Add chicken stock and the shredded dried scallop and simmer on low heat for 20 - 25 minutes.

Step 6:

Mix all the ingredients for your sauce in a separate bowl and add it to your wok. Stir gently until your sauce starts to thicken.

Serve with a bowl of rice and enjoy !