By Vicky Chan of NourishU

Fuzzy melon, also known as fuzzy squash or mo gwa (hairy melon) is named for the fine-textured fuzz or hairs that cover the outer thick skin. It is a very common and easy to grow vegetable in backyard home gardens during summer.

This mild, sweet-flavored squash, which is common to Asian cooking, is low in calories and high in fiber. Chinese Medicine regards mo qwa as nutrient rich, sweet in taste, neutral in nature and a diuretic which helps to increase urine output to eliminate toxins from the body. It is suitable for people of all ages, even for the very sick and weak.

The melon is easy to prepare and is incorporated into a variety of cooked dishes such as stir-fry’s, soup and stew. When selecting the melon, the more hairy ones the better and the smaller ones (around one pound) are tenderer than the bigger ones. When preparing the squash, peel the skin away first and then cut the squash into cubes for stew and soup or Julian cut them into match sticks for stir-fry. Since the squash itself is very mild in favour, it is usually cooked with ingredients such as dried shrimps, dried scallops or dried mushrooms to give it the sweet and salty tastes

The following is a very common household mo qua stir-fry recipe which we all grew up with. You can always add more ingredients to the dish such as meat or fresh mushrooms to increase the tastes and nutritional values.

Stir-Fried Fuzzy Melon with Dried Shrimps and Vermicelli

Therapeutic Effects

Diuretic, increases urine output to flush out toxins from the body, benefits stomach and spleen.

Ingredients

• Fuzzy melon – one
• Vermicelli – one bunch
• Dried shrimps – about 2 tablespoons
• Minced ginger – one teaspoon
• Minced garlic – one teaspoon
• Oyster sauce – two tablespoons
• Cooking wine – one tablespoon
• Sesame oil – one tablespoon

Directions

1.   Soak vermicelli with warm water for about half an hour and rinse.

2.   Peel skin of fuzzy melon and trim off both ends. Rinse and Julian cut into match sticks.

3.   Rinse dried shrimps slightly and drain.

4.   Heat pan over medium heat with two spoonful of cooking oil. Add ginger and garlic to stir briefly. Then add dried shrimps and stir until slightly brown.

5.   Turn up heat and add melon to stir for a few minutes. Add salt and a little pepper to taste. Sprinkle in cooking wine and add water to just cover the melon (about one cup). Cover with lid and let it cook for about 5 to 6 minutes to melon become soften but still firm and with about one-third of water left. Add vermicelli and mix in. Add oyster sauce and sesame oil and cook until most of the liquid is being absorbed and serve.

Usage

No limitations

Fuzzy Melon – A Diuretic to Expel Toxins