Spicy Sautéed Fuzzy Melon
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons vegetable oil
- 2cloves garlic, peeled and smashed
- 12-inch piece ginger, peeled and thinly sliced
- 2medium fuzzy melons, peeled, halved lengthwise and sliced ⅛ inch thick (6 cups)
- 2tablespoons soy sauce
- 2teaspoons rice-wine vinegar
- 1teaspoon red-pepper flakes
- Salt and ground black pepper
Nutritional analysis per serving (6 servings)
104 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 1 gram protein; 432 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large, deep skillet over high heat until smoking. Add the garlic, ginger and melon and sauté for 2 minutes, until the melon has absorbed the oil. Add ¼ cup water and sauté, stirring occasionally, until it evaporates. Repeat this process, adding water in ¼-cup increments, until the melon is tender, 6 to 8 minutes. Stir in the soy sauce, vinegar and red-pepper flakes and sauté for another minute. Add salt and pepper to taste and serve immediately.
Private Notes
Comments
Typos in this recipe. It must be 1/8-inch thick slices, and water in 1/4-cup increments.
Just got a fuzzy melon from the Hmong farm at my local farmers' market.
Delicious! We used this as a topping on poke bowls and the flavors went perfectly. Thanks for helping me figure out what to do with my adorable fuzzy squash!
Typos in this recipe. It must be 1/8-inch thick slices, and water in 1/4-cup increments.
Just got a fuzzy melon from the Hmong farm at my local farmers' market.
Thanks! Fixed!
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