Forget everything you think you know about watermelon – this isn't your typical summer fruit salad. We're diving into a surprisingly savory world with our Pickled Young Watermelon & Mushroom Stew, a vegetarian delight that's bursting with unexpected flavor combinations. The subtle sweetness of young watermelon, perfectly balanced by the earthy depth of mushrooms and the tang of pickling spices, creates a truly unique culinary experience. This recipe showcases the versatility of watermelon, transforming it from a refreshing treat into a hearty and satisfying stew that’s perfect for a cool autumn evening or a light lunch.
The key lies in the pickling process, which infuses the watermelon with a delightful acidity that complements the mushrooms beautifully. This isn't just a stew; it's a journey of textures and tastes, a testament to the creativity found in unexpected pairings. Ready to embark on this culinary adventure? Let's get started with the step-by-step guide below.
Tools Needed
- Jar
- Pan
- Knife
Ingredients
- Young watermelons: 1 kg
- Salt: 50 grams
- Rice water: 2 liters
- King oyster mushroom: 1 large
- Chili pepper: 1
- Sugar: 1 tablespoon
- Vegetarian seasoning: 1/2 teaspoon
- Cooking oil
- Soy sauce: 1 tablespoon
- Vegetarian oyster sauce: 1 teaspoon
- Chili sauce
Step-by-Step Instructions
Step 1. Prepare the Pickled Watermelon
- Wash young watermelons. Cut off the top and dry them until wilted (approx. 5 hours in the sun).
- Mix 50g of salt with 2 liters of rice water. Submerge the dried watermelons completely in the rice water. Let it sit for 5 days at room temperature, away from sunlight.
Step 2. Prepare the Stew Ingredients
- Cut the pickled watermelon and mushrooms into small pieces.
- Fry mushrooms until golden brown.
Step 3. Make the Sauce and Stew
- Combine soy sauce, sugar, vegetarian seasoning, skimmed sauce, ground pepper, and vegetarian oyster sauce in a pan. Add water and stir well.
- Add the fried mushrooms and pickled watermelon to the sauce. Stew over high heat until the sauce thickens.
Step 4. Serve
- Serve the stew on a plate, pouring the sauce over the top. Enjoy with rice!
Read more: Crunchy Pickled Firecracker Eggplant: A Vietnamese Recipe
Tips
- Use young watermelons; the smaller, the better for pickling and crispier texture.
- To ensure the pickled watermelon doesn't spoil, the rice water must completely cover the watermelon. Store in the refrigerator after pickling for longer preservation.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 50-60g
- Protein: 5-7g
FAQs
1. Can I use regular watermelon instead of young watermelon?
While you can, regular watermelon is much sweeter and can overpower the other flavors. Young watermelon has a milder sweetness, making it ideal for this savory stew. If using regular watermelon, reduce the amount significantly.
2. Can I substitute the mushrooms?
Yes! Cremini, shiitake, or oyster mushrooms would all work well. Choose mushrooms with a similar texture to the recipe's suggested variety.
This Pickled Young Watermelon & Mushroom Stew is a testament to the unexpected deliciousness found in unconventional pairings. From its vibrant flavors to its surprisingly satisfying texture, this recipe is sure to become a new favorite in your culinary repertoire. Enjoy the unique taste sensation and don't be afraid to experiment with your own additions!