Ready In: 30 mins
- 12 oz. (about 2 cups cutup) bottle gourd
- 1 red chili (optional)
- 2 cloves garlic thinly sliced
- 1 tablespoon vegetable oil
- 1/4 cup water (or chicken stock)
- 1/2 teaspoon salt
- 1 tablespoon white rice vinegar
- 1 tablespoon Shaoxing cooking wine
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with about 3 tablespoon of water to make a slurry
- Get a medium size bottle gourd of about 1 1/2 pounds. Peel and cut open the round bottom of the gourd. Scoop out the seeds and pith. (The seeds are actually very tender but I like to scoop them out so I can cut up uniform pieces to cook evenly.) Cut the halves further into quarters lengthwise then cut them into slices about 1/4 inch thick.
- In a wok heat the vegetable oil on high until just about smoking. Add the garlic and stir-fry for about 30 seconds. Add the hulu slices and water then cover. Turn the heat down and simmer for about 5 minutes. Check the liquid occasionally to make sure the hulu slices don’t burn. When the hulu is tender, but still green in color, add the salt, vinegar, cooking wine, sugar and chili if used. Simmer for another one or two minutes. Add the cornstarch slurry and stir-fry until the sauce is thickened. Serve hot garnished with thinly sliced scallion.