Chinese Squash with Fermented Beancurd Sauce
750 g (1½ lbs) silk squash (loofah) or winter melon,
1 tablespoon oil
3 cloves garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon cornflour dissolved in 2 tablespoons water
1 spring onion, cut into lengths, to garnish
1 red finger-length chili, deseeded and sliced, to garnish
Sauce
2 squares fermented beancurd (see note)
½ teaspoon salt
1 teaspoon sugar
1 teaspoon sesame oil
60 ml (¼ cup) water
1 Peel the squash or winter melon, remove the seeds, and cut into large chunks lengthwise.
2 Combine all the Sauce ingredients, stirring to break up the beancurd, then set aside.
3 Heat the oil in a wok until smoking and stir-fry the garlic and ginger for 30 seconds.
4 Add the squash or winter melon, stir-fry 1 to 2 minutes, and stir in the Sauce. Cover, reduce the heat to low, and cook until soft, 4 to 5 minutes.
5 Add the cornflour mixture to the squash, stir well, cover, and cook 1 more minute for the Sauce to thicken. Garnish with the spring onions and chili.
Fermented beancurd is sold in bottles in most Asian markets. The beige-colored cubes are soft and creamy in texture, and taste like strong, salty cheese. Available plain or with sesame oil and chili—both types may be used for this recipe.
Serves 4
Preparation time: 10 mins
Cooking time: 10 mins