This is another dish with the glass noodles / mung bean vermicelli (tang hoon).
A Cantonese-style recipe for hairy gourd stir-fried with onion and ginger. It is a mild tasting vegetable, so I’d added organic turmeric powder to enhance the flavor.
Hairy gourd is also known as “fuzzy melon” or “marrow green” (locally called as mo qua). The name is probably derived from the fine “hairs” on the skin surface, giving it a “fuzzy” appearance. You will see this dish (or variations of it) very often at our local economical rice stall.
Simple and wholesome dish.
(a) 1 medium size hairy guord. Using a vegetable peeler, peel and discard the outer skin. Slice into strips
(b) Finely julienne 1 thumbsize of ginger.
(c) Cut 1 medium size red onion.
(d) 2 mg glass noodles. Soak in hot water until softens, then discard water.
1) Heat oil in wok. Sweat the onions and then add in the ginger. Stir fry briskly until fragrant.
2) Add the sliced strips, salt to taste and mix well all the ingredients.
3) Add water or vegetable stock (if any), cover with lid and simmer for about 3 minutes, or until the hairy guord is cooked to your desired tenderness.
4) Next season with turmeric powder, and stir fry briefly.
5) Add in the softened glass noodles, give a brisk stir and add another 1/4 cup of broth or water (as the glass noodles will soak up the moisture/gravy) and simmer for another 2 minutes.
6) Turn of the heat, and you are ready to plate.
This recipe is also very versatile and adaptable. You can stir-fry the guard with dried shrimps for added flavor; sometimes you can add minced pork.