Recipe by Rita~
My Sister gave me a home grown Chi qua Otherwise known as: Hairy melon, fuzzy gourd, Chinese preserving melon, wax gourd, moa qua (hairy gourd). And I wanted something Asian so I created this stuffed with vermicelli noodle, seasonings, and minced pork. You can use ground. Here is a sight with information on it. http://aww.ninemsn.com.au/article.aspx?id=80690I also stuffed a zucchini with the same filling.
Top Review by FLKeysJen
Unique but also a genuinely satisfying and tasty meal! Both the stuffing and the hairy melon (called "fuzzy squash" at my Asian market) were cooked perfectly. I had never tried it before and we both liked it much better than zucchini or yellow squash; it doesn't have much flavor at all but is perfectly juicy and complements the spicy filling. I used ground chicken. A super creation!
- 2 large zucchini (4 medium or 8 small) or 2 large hairy melon (4 medium or 8 small)
- 56.69 g vermicelli, mung bean thread
- 14.79 ml oil
- 1 onion, diced
- 3 mushrooms, sliced
- 453.59 g pork, cubed and semi frozen
- 2 garlic cloves
- 9.85 ml chopped gingerroot
- 14.79-29.58 ml chili-garlic sauce
- 14.79 ml soy sauce
- 29.58 ml hoisin sauce
Directions See How It's Made
- Preheat oven to 350°F.
- Cut zucchini lengthwise and scoop out seeds. Lightly rub olive oil on zucchini set on a cookie sheet pan or a large casserole dish with a cover. Soak noodles in hot water off heat for 5 minutes, drain, and rough chop. Heat oil and saute the onions and mushrooms for 5 minutes.
- In a food processor pulse pork to mince. Add remaining seasonings. And pulse to mince and blend.
- Toss in the noodles, onions and mushroom into the minced mixture.
- Fill zucchini and or hairy melon.
- Bake covered for 30 minutes uncover and bake for 10-15 minutes.