# Fuzzy Melon Vermicelli with Dried Shrimp 節瓜粉絲蝦米煲

Cuisine: chinese · Time: 45 minutes · Servings: 4

## Ingredients

- 300 g Pork (shredded)
- 1.3 kg Fuzzy melon  (aka hairy gourd aka mogua, julienned)
- 8  Shiitake mushrooms (, julienned (fresh or dried))
- 10 g Dried shrimp
- 1 stalk			 Green onions (, chopped)
- 3 cloves Garlic
- 3 slices Ginger
- 1 tbsp Abalone sauce  (or oyster sauce (must not contain soy sauce))
- 2 tbsp Fish sauce
- 200 ml Water  (from soaking dried shrimp and dried shiitake mushrooms or broth)
- 100 g Mung bean vermicelli ((approx. 3 small bunches))
- 2 tbsp Oil
- ½ tsp Fish sauce
- 1 tsp Corn starch
- ½ tsp Sugar

## Steps

1. Soak dried shiitake mushrooms in water overnight or at least 3 hours soak overnight if your dried shiitakes are thick.  Save the soaking water
2. Soak dried shrimp for 3 hours in water.  Save the soaking water
3. Soak mung bean vermicelli for 30 minutes
4. Slice pork into shreds and marinate with ½ tsp sugar, ½ tsp fish sauce and 1 tsp corn starch.  Mix well and set aside  Note that I don’t use soy sauce when making fuzzy melon because it makes the fuzzy melon sour
5. Peel fuzzy melon fuzzy melon is always peeled since having fuzz/hairs in your dish is not appetizing
6. Julienne fuzzy melon and set aside
7. Remove dried shrimp and shiitake mushrooms from the water.  Measure 200 ml of the soaking water and set aside.  If you don’t have enough, just make up the difference with water
8. Julienne shiitake mushroom.  Dried shrimp can be chopped or left whole
9. Chop 1 stalk of green onions
10. Chop 3 cloves of garlic and prepare 3 slices of ginger
11. In a pan or wok, add 2 tbsp oil then add pork.  Arrange in single layer and let cook for 1 minute.  Flip over and cook until browned.  Remove from pan.  Leave oil in the pan
12. Add ginger to pan, fry until slightly browned
13. Add garlic, dried shrimp and shiitake mushrooms.  Fry until aromatic
14. Heat clay pot on medium-high heat.  Once clay pot is hot, transfer contents from the pan to the clay pot
15. Add fuzzy melon and 200ml of the soaking water into the clay pot.  Cover with lid, heat on high and bring contents to a boil
16. Reduce heat to low and cook of 20 minutes
17. Add pork, 1 tbsp abalone sauce and 2 tbsp fish sauce.  Mix well  if you don’t have any abalone or oyster sauce, then add an additional 1 tsp fish sauce and ½ tsp sugar
18. Increase heat to high and bring to a boil
19. Drain mung bean vermicelli and use kitchen shears to cut the vermicelli into shorter pieces
20. Add vermicelli to clay pot.  Mix well.  Cover with lid. Turn off heat  Adding vermicelli last will prevent the vermicelli from absorbing all the liquid and getting mushy
21. Wait 10 minutes before opening lid
22. Sprinkle with green onions and serve

---

Source: auntieemily — https://auntieemily.com/fuzzy-melon-vermicelli-with-dried-shrimp/
Page: https://findfood.fun/en/recipes/6163
Language: en