Stir-fried winter melon

If I was taking bets last weekend I would have bet against the winter melon. I don't know what the shelf life of a slice of dong qua is, but that poor thing had crisper death written all over it. I've never (knowingly) eaten it before, and didn't have a clue what I'd do with it. But that didn't stop me from stuffing a huge chunk in my basket. (Does it ever?)

The verdict? Surprisingly tasty. The garlic and ginger provide most of the flavour here (nothing wrong with that), and the textures are all quite nice. Plus, this seems like it would be pretty nutritious. Yup, I feel healthier already. 

Stir-fried winter melon  
adapted from this recipe

1 lb winter melon, cubed (remove skin/seeds)
3-4 cloves garlic, minced
1/2 inch ginger, minced
1 carrot, julienne
chicken stock (could substitute vegetable stock)
1 king oyster mushroom, julienne
2 tbsp soy sauce
1/2 tsp sesame oil
leek (greens only), minced
2 tsp cornstarch, mixed with water

Saute the garlic and ginger in some oil until fragrant. Add the winter melon and carrots and cook for 30 seconds. Splash in some broth, then cover and cook for a couple of minutes. Add the mushrooms and the soy sauce, and continue to cook for several more minutes until the carrot is tender-crisp. Stir in the sesame oil and the green onions, then add the cornstarch. Cook, stirring, until the sauce thickens.