While the Pork Neck Bone and Pumpkin Soup is simmering away, Julie prepares her second dish which is Steamed Hairy Gourd Stuffed with Minced Pork. Hairy Gourd is another winter squash which is in season too.
Meanwhile, Vanessa prepared a simple fried rice with egg and green bean to accompany the Steamed Hairy Gourd.
- 4 hairy gourds, peel and cut into 1 inch round
- 2″ knob of ginger, minced
- 1.5 lbs lean ground pork
- 3 green onions, finely chopped
- 1 teaspoon salt
- 1 teaspoon white pepper
- 2 teaspoons sesame oil
- 2 tablespoons light soy sauce
- 1 egg, optional
- corn starch
Click on the link below for the instructions.
|Prepare the filing by mixing the ground pork with the ginger and green onion and the seasonings (salt, pepper, soy sauce and sesame oil) in one direction with a pair of chopsticks, preferably until the mixture is elastic.
|Use a pairing knife to remove the core and the seeds from the hairy gourd.
|Repeat until all the hairy gourds are hollowed out.
|Sprinkle some cornstarch inside the hairy gourd so that the filing will adhere to it.
|Fill the hairy gourd with the pork mixture.
|Boil some water in a steamer, make sure you have enough water.Place the hairy gourds on a plate and into the steamer. Cover and bring the water back to a boil where you can see steam escaping from the steamer. Only then, you start timing the steaming for 20 minutes.
|Remove the hairy gourd from the steamer and arrange the hairy gourd on a plate. There will be some liquid left in the plate where you steam the hairy gourd. Use these liquid to prepare a sauce by bringing it back to a boil in a sauce pan and thicken it with some cornstarch solution. Add a few drops of sesame oil to give the sauce a shine.
|Drizzle the sauce over the hairy gourds.Julie and Vanessa, thank you for sharing in the South Arm Community Kitchen.
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