Hairy Gourd, Mungbean Vermicelli and Dried Shrimps - Recipe
Hairy gourd (or fuzzy melon) is a member of the gwâa family and you should know if you have read my latest posts that gwâas are in season.
Hairy gourd is called jit-gwâa (節瓜 joined-squash) or mòuh-gwâa (毛瓜 hairy- squash) in Cantonese. Its flesh tastes very much like zucchini but with a firmer texture. Its skin is very thin (to peel it just needs to be rubbed with the blunt edge of a knife) and it has a light layer of hair, hence its name: hairy gourd!
Hairy gourd is sometimes interchanged for wax gourd to make slow-boiled soups. It can also be stuffed (filled with shrimps or minced pork, Chinese mushrooms, etc) and steamed, braised or stir-fried with bean threads (mung bean vermicelli) and dried shrimps. In my opinion hairy gourd is best stir-fried. The following recipe is perfect for a summer/autumn dish as it is light and has subtle textures and flavours.
Hairy Gourd, Mung bean Vermicelli and Dried Shrimps