50+ Easy and Delicious January Gourd Recipes for Every Meal

When the winter chill sets in, it’s the perfect time to embrace seasonal produce, and the January gourd (also known as winter melon or ash gourd) is an underrated vegetable that deserves a spot on your dinner table.

With its mild, slightly sweet flavor and versatile texture, the January gourd can be used in a wide array of dishes, from hearty soups to fresh salads and even savory stir-fries.

Not only is it nutritious, offering plenty of fiber, vitamins, and minerals, but it also absorbs the flavors of other ingredients beautifully, making it a fantastic base for a variety of recipes.

In this article, we’ve compiled 50+ January gourd recipes that will inspire you to cook with this seasonal gem.

Whether you’re looking for a comforting soup to warm you up or a light, refreshing salad, you’ll find plenty of ideas to add this healthy vegetable to your meals.

So, let’s dive into these delicious and diverse recipes that will help you make the most of the January gourd!

50+ Easy and Delicious January Gourd Recipes for Every Meal

From soups to stews, stir-fries to casseroles, the January gourd is a versatile vegetable that can be cooked in many different ways.

Whether you’re looking to create a simple side dish or a hearty, filling main course, there’s a recipe on this list that will suit your tastes.

With its mild flavor and ability to pair with a wide variety of ingredients, the January gourd is the perfect vegetable to experiment with during the colder months.

So, next time you spot a January gourd at the market, don’t hesitate to bring one home and try one of these 50+ recipes.

With just a little creativity, you’ll be able to create meals that are not only delicious but also nourishing and satisfying.

Stir-Fried January Gourd with Garlic and Soy Sauce

This stir-fried January gourd recipe is a quick and flavorful way to enjoy the mild taste and crunchy texture of this winter vegetable. Tossed in a savory garlic soy sauce, it makes for an excellent side dish that pairs perfectly with rice or can be served as a standalone snack. The freshness of the gourd, combined with the umami richness of soy sauce, creates a balanced and satisfying dish.

Ingredients:

• 1 medium January gourd, peeled and sliced into thin rounds
• 2 tablespoons vegetable oil
• 4 garlic cloves, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon rice vinegar
• Salt and pepper to taste
• 1 tablespoon chopped green onions (for garnish)

Instructions:

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the sliced January gourd to the pan and stir-fry for 5-6 minutes, or until tender yet still slightly crunchy.
4. Stir in the soy sauce, sesame oil, and rice vinegar. Cook for another 2-3 minutes, allowing the flavors to combine and the gourd to absorb the sauce.
5. Season with salt and pepper to taste.
6. Garnish with chopped green onions and serve hot.

This stir-fried January gourd dish offers a perfect blend of flavors, with the savory soy sauce and the aromatic garlic creating an enticing combination. The dish is not only delicious but also healthy, as January gourd is a low-calorie vegetable that provides essential nutrients. Its mild flavor allows it to complement a wide range of meals, making it a versatile side dish for any occasion.

January Gourd and Tofu Soup

A warm, comforting January gourd and tofu soup is a great way to enjoy the vegetable in its simplest form. The broth is light yet flavorful, making it a perfect dish for colder months. The tofu adds a creamy texture, balancing the lightness of the gourd, while a touch of ginger enhances the soup’s warmth.

Ingredients:

• 1 medium January gourd, peeled, seeded, and cubed
• 200g firm tofu, cubed
• 4 cups vegetable broth
• 1-inch piece of ginger, peeled and sliced thin
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, heat sesame oil over medium heat and sauté the garlic and ginger until fragrant, about 2 minutes.
2. Add the vegetable broth to the pot and bring it to a simmer.
3. Add the cubed January gourd and cook for 10 minutes, or until the gourd is tender.
4. Gently add the cubed tofu to the soup and continue to simmer for another 5 minutes.
5. Stir in the soy sauce and season with salt and pepper to taste.
6. Remove from heat and garnish with fresh cilantro leaves.
7. Serve hot with a side of rice or bread.

This January gourd and tofu soup is both nourishing and light, making it a great meal to enjoy any time of the day. The tofu adds protein while the January gourd provides fiber and hydration. The ginger and garlic infuse the broth with warmth, creating a balanced and soothing dish. Perfect for those looking for a healthy, easy-to-make comfort food.

Baked January Gourd with Parmesan Crust

For those who enjoy baked dishes, this recipe transforms the humble January gourd into a crispy, cheesy delight. The thin slices of gourd are baked until golden and tender, topped with a layer of Parmesan and breadcrumbs that form a satisfying crunchy crust. This makes for a perfect side dish or a light appetizer.

Ingredients:

• 1 large January gourd, peeled and sliced into 1/4-inch rounds
• 1/4 cup olive oil
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Arrange the January gourd slices in a single layer on the prepared baking sheet.
3. Drizzle the olive oil over the gourd slices, making sure they are evenly coated.
4. In a small bowl, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper.
5. Sprinkle the breadcrumb mixture evenly over the gourd slices.
6. Bake for 20-25 minutes, or until the gourd is tender and the crust is golden brown and crispy.
7. Garnish with fresh parsley before serving.

The baked January gourd with Parmesan crust is an elevated way to enjoy this nutritious vegetable. The crispy breadcrumb topping adds texture and flavor, while the Parmesan cheese brings richness. This dish can be enjoyed as a satisfying snack or paired with a main course for a complete meal. The mild flavor of the January gourd is enhanced by the savory crust, making it an irresistible option for both kids and adults alike.

January Gourd and Chickpea Curry

This hearty January gourd and chickpea curry is a flavorful, vegetarian dish that brings warmth and comfort to any table. The creamy coconut milk combined with aromatic spices such as turmeric, cumin, and coriander creates a rich, soothing curry sauce that pairs perfectly with the mild taste of January gourd and protein-packed chickpeas.

Ingredients:

• 1 medium January gourd, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (13.5 oz) coconut milk
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon chili powder (optional)
• Salt to taste
• Fresh cilantro leaves for garnish
• Cooked rice for serving

Instructions:

1. Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
2. Stir in the minced garlic and ginger and cook for another minute until fragrant.
3. Add the turmeric, cumin, coriander, and chili powder, cooking for 1-2 minutes to release the spices’ aromas.
4. Add the diced January gourd, chickpeas, and coconut milk to the pot. Stir to combine and bring to a simmer.
5. Cook for 15-20 minutes, or until the gourd is tender and the flavors have melded together.
6. Season with salt to taste.
7. Serve the curry over cooked rice and garnish with fresh cilantro leaves.

This January gourd and chickpea curry is a rich, satisfying dish that’s full of bold flavors. The combination of the creamy coconut milk and the earthy spices gives this curry a smooth texture, while the chickpeas provide protein and fiber. The January gourd absorbs the flavors beautifully, making it an ideal choice for a healthy, filling meal. It’s perfect for a cozy dinner and can be enjoyed with naan or rice.

January Gourd and Bell Pepper Stir-Fry

This January gourd and bell pepper stir-fry is a vibrant and crunchy dish that’s packed with flavor and nutrients. The sweetness of the bell peppers complements the mild flavor of the January gourd, while the stir-fry method retains the vegetables’ crisp texture, making it a healthy and satisfying meal.

Ingredients:

• 1 medium January gourd, peeled and sliced into thin strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon honey or sugar
• 1 teaspoon sesame oil
• 1 teaspoon freshly grated ginger
• 1 tablespoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large wok or skillet over medium-high heat.
2. Add the sliced January gourd and stir-fry for 4-5 minutes, until it begins to soften.
3. Add the bell peppers and continue stir-frying for another 3-4 minutes, until the vegetables are tender but still crisp.
4. Stir in the soy sauce, rice vinegar, honey, sesame oil, and grated ginger. Cook for another 2 minutes, allowing the sauce to coat the vegetables.
5. Season with salt and pepper to taste.
6. Garnish with sesame seeds and serve hot.

This stir-fry is both flavorful and quick to prepare, making it a great option for a busy weeknight meal. The sweetness of the bell peppers and the mild flavor of the January gourd are brought together beautifully with a tangy and savory sauce. The sesame oil adds a hint of nuttiness, while the sesame seeds provide an additional crunch. The stir-fry is light but filling, making it a great accompaniment to rice or noodles.

January Gourd and Potato Gratin

A twist on the traditional potato gratin, this January gourd and potato gratin combines the creamy, cheesy layers of a classic gratin with the mild, slightly crunchy texture of January gourd. The creamy béchamel sauce, infused with garlic and thyme, brings everything together for a rich and indulgent side dish that will be a hit at any dinner table.

Ingredients:

• 1 medium January gourd, peeled and thinly sliced
• 2 large potatoes, peeled and thinly sliced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup grated Gruyère cheese (or any cheese of choice)
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with butter.
2. In a saucepan, melt butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the flour and cook for another minute, forming a roux.
4. Gradually whisk in the milk, bringing the mixture to a simmer. Cook for 5-7 minutes, until the sauce thickens.
5. Remove from heat and stir in the grated cheese, thyme, salt, and pepper. Set aside.
6. Layer the sliced January gourd and potatoes alternately in the prepared baking dish, pouring a bit of the cheese sauce over each layer.
7. Pour the remaining sauce over the top and cover the dish with foil.
8. Bake for 35-40 minutes, until the vegetables are tender. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
9. Garnish with fresh parsley before serving.

This January gourd and potato gratin is a rich, comforting dish that combines the best of both vegetables in a cheesy, creamy casserole. The smooth béchamel sauce enhances the flavors of the gourd and potatoes, while the cheese adds a layer of richness and depth. The gratin is perfect as a side dish for meats or as a vegetarian main. It’s an indulgent yet satisfying way to enjoy January gourd, especially during the colder months.

January Gourd and Sweet Potato Mash

This January gourd and sweet potato mash is a comforting, healthy alternative to traditional mashed potatoes. The natural sweetness of the sweet potato pairs beautifully with the mild, slightly nutty flavor of the January gourd, creating a creamy, vibrant mash that’s perfect for a cozy side dish.

Ingredients:

• 1 medium January gourd, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons butter
• 1/4 cup milk (or plant-based milk)
• 1 teaspoon cinnamon
• Salt and pepper to taste
• Fresh herbs (optional) for garnish

Instructions:

1. In a large pot, bring water to a boil and add the cubed January gourd and sweet potatoes. Cook for 12-15 minutes or until both vegetables are tender when pierced with a fork.
2. Drain the vegetables and return them to the pot.
3. Add the butter, milk, cinnamon, salt, and pepper to the pot and mash everything together until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Garnish with fresh herbs, such as parsley or thyme, before serving.

This mash is a perfect way to showcase the natural sweetness of both the January gourd and sweet potato. The cinnamon adds a warm, comforting note, making it an ideal dish for fall or winter meals. The creamy texture is balanced with a touch of butter and milk, making it a nutritious yet indulgent side dish to accompany roasted meats or a vegetarian main.

January Gourd and Lentil Salad

This January gourd and lentil salad is a light, refreshing dish that combines the crunch of the gourd with the hearty, protein-packed lentils. The tangy lemon dressing ties everything together, making it a perfect salad for lunch or as a side dish for a light dinner. It’s not only healthy but also vibrant and filling.

Ingredients:

• 1 medium January gourd, peeled and diced
• 1 cup cooked green or brown lentils
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey (optional)
• Salt and pepper to taste
• Fresh parsley, chopped
• 1/2 small red onion, thinly sliced (optional)

Instructions:

1. In a large bowl, combine the cooked lentils and diced January gourd.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
3. Pour the dressing over the lentil and gourd mixture, tossing to coat everything evenly.
4. Stir in the chopped parsley and red onion if using.
5. Chill in the refrigerator for 30 minutes before serving.

This January gourd and lentil salad is a refreshing dish that offers a wonderful balance of textures. The tender lentils provide protein, while the January gourd adds a crunchy, slightly sweet bite. The tangy lemon dressing brightens the flavors, making it a perfect salad for any time of the year. It’s a great option for meal prep or a quick, healthy lunch.

January Gourd and Mushroom Risotto

This January gourd and mushroom risotto is a creamy, luxurious dish that brings together earthy mushrooms, nutty gourd, and a rich, velvety texture from the Arborio rice. The subtle flavors of the gourd complement the mushrooms beautifully, making it an ideal vegetarian dish or a comforting main for any special meal.

Ingredients:

• 1 medium January gourd, peeled and diced
• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cups mushrooms, sliced (button or cremini work well)
• 4 cups vegetable broth (warm)
• 1/2 cup dry white wine (optional)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened.
2. Stir in the sliced mushrooms and cook for an additional 5-7 minutes, until they begin to release their moisture and become tender.
3. Add the diced January gourd to the pan and cook for another 3 minutes, allowing it to soften slightly.
4. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast.
5. If using, pour in the white wine and stir until absorbed.
6. Gradually add the warm vegetable broth, one ladle at a time, stirring continuously and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender and creamy, about 18-20 minutes.
7. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
8. Garnish with fresh thyme and serve immediately.

This January gourd and mushroom risotto is the epitome of comfort food. The creamy texture of the risotto, combined with the earthy mushrooms and slightly sweet January gourd, creates a perfect balance of flavors. It’s a dish that feels indulgent but is full of nutrients, making it ideal for a cozy dinner or a celebratory meal.

January Gourd and Quinoa Pilaf

This January gourd and quinoa pilaf is a wholesome, gluten-free dish packed with protein and fiber. The slightly crunchy texture of the gourd complements the fluffy quinoa, making it a delicious, nutritious side or main dish. With the addition of fresh herbs and a tangy lemon dressing, this pilaf is both satisfying and refreshing.

Ingredients:

• 1 medium January gourd, peeled and diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1 teaspoon coriander
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

1. In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat, and cover. Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed.
2. While the quinoa is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and diced January gourd to the skillet and cook for another 5-7 minutes, until the gourd is tender.
4. Stir in the cumin and coriander, cooking for another minute to release the flavors.
5. Once the quinoa is cooked, fluff it with a fork and add it to the skillet with the gourd mixture. Stir to combine.
6. Add the lemon juice, salt, and pepper, adjusting seasoning to taste.
7. Garnish with fresh cilantro or parsley and serve warm.

This January gourd and quinoa pilaf is a healthy, nutrient-dense dish that can be served as a main or a side. The quinoa provides a complete protein, while the January gourd adds crunch and subtle sweetness. The warm spices and fresh herbs elevate the dish, making it perfect for a light lunch or a hearty dinner. It’s also easy to prepare, making it ideal for meal prep.

January Gourd and Carrot Fritters

These January gourd and carrot fritters are crispy on the outside, soft on the inside, and packed with flavor. The sweetness of the carrot and the mild flavor of the January gourd combine to create a savory snack or appetizer that’s perfect for any occasion. The addition of fresh herbs and a yogurt dipping sauce makes them even more irresistible.

Ingredients:

• 1 medium January gourd, grated
• 2 medium carrots, grated
• 1/4 cup flour (or chickpea flour for gluten-free)
• 1/4 cup grated Parmesan cheese (optional)
• 1 egg
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying

For the dipping sauce:

• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 teaspoon fresh dill, chopped
• Salt and pepper to taste

Instructions:

1. Grate the January gourd and carrots, then place them in a clean kitchen towel and squeeze out any excess moisture.
2. In a large bowl, combine the grated gourd and carrots with the flour, egg, Parmesan cheese (if using), parsley, garlic powder, salt, and pepper. Mix until everything is well combined.
3. Heat vegetable oil in a skillet over medium heat. Take spoonfuls of the fritter mixture and gently drop them into the hot oil, flattening them slightly with the back of the spoon.
4. Cook for 3-4 minutes on each side, or until golden and crispy. Remove from the skillet and place them on a paper towel-lined plate to drain excess oil.
5. For the dipping sauce, mix together the yogurt, lemon juice, dill, salt, and pepper in a small bowl.
6. Serve the fritters warm with the yogurt dipping sauce on the side.

These January gourd and carrot fritters are a fun, crispy way to enjoy vegetables. The natural sweetness of the carrot and the mild, tender January gourd are perfectly balanced in each fritter. Paired with the tangy yogurt dipping sauce, these fritters are a great snack, appetizer, or even a light meal.

January Gourd and Spinach Stuffed Chicken Breast

This January gourd and spinach stuffed chicken breast is a savory, hearty dish that combines lean protein with the freshness of spinach and the subtle sweetness of the January gourd. The stuffing is both flavorful and nutritious, making this dish a perfect choice for a satisfying dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 medium January gourd, peeled and grated
• 2 cups fresh spinach, chopped
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into each chicken breast, being careful not to cut all the way through.
3. In a pan, heat olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
4. Add the grated January gourd and chopped spinach to the pan and cook for 3-4 minutes, until the spinach is wilted and the gourd is tender.
5. Remove from heat and stir in the ricotta and Parmesan cheese. Season with salt and pepper.
6. Stuff each chicken breast with the gourd and spinach mixture, then secure with toothpicks if needed.
7. Heat a bit more olive oil in the same pan and brown the chicken breasts on both sides for 3-4 minutes per side.
8. Transfer the browned chicken breasts to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through.
9. Garnish with fresh thyme and serve warm.

This January gourd and spinach stuffed chicken breast is a beautifully balanced meal that combines lean protein with nutritious vegetables. The creamy cheese mixture enhances the mild sweetness of the January gourd, while the spinach adds a layer of freshness. It’s a hearty yet healthy dish that pairs well with roasted vegetables or a simple salad.

January Gourd and Red Lentil Soup

This January gourd and red lentil soup is a warm, nourishing dish that’s perfect for a cozy meal. The hearty red lentils provide protein, while the mild, slightly sweet flavor of the January gourd adds a comforting texture. The soup is spiced with cumin and turmeric, giving it a rich, earthy flavor that’s both soothing and satisfying.

Ingredients:

• 1 medium January gourd, peeled and diced
• 1 cup red lentils, rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili powder (optional)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until softened.
2. Stir in the cumin, turmeric, and chili powder (if using), and cook for another minute until the spices become fragrant.
3. Add the diced January gourd and red lentils to the pot, then pour in the vegetable broth.
4. Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 25-30 minutes, or until the lentils are tender and the gourd is soft.
5. Season with salt and pepper to taste.
6. Using an immersion blender or a regular blender, purée the soup until smooth (optional, for a creamy texture).
7. Garnish with fresh cilantro and serve warm.

This January gourd and red lentil soup is hearty yet light, with a smooth texture that makes it incredibly comforting. The mild sweetness of the January gourd complements the earthy red lentils, while the cumin and turmeric provide a warm, aromatic backdrop. This soup is perfect for colder days and can be served as a starter or a main dish with crusty bread on the side.

January Gourd and Tomato Bake

This January gourd and tomato bake is a simple yet flavorful dish that makes the most of these fresh ingredients. The gourd becomes tender and sweet while the tomatoes add a tangy richness to the bake. The cheesy topping melts to create a golden, crispy finish, making it a perfect side dish or light vegetarian main.

Ingredients:

• 1 medium January gourd, peeled and sliced
• 2 large tomatoes, sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Layer the sliced January gourd and tomatoes alternately in the prepared baking dish.
3. Drizzle olive oil over the vegetables and sprinkle with oregano, salt, and pepper.
4. Top the vegetables with shredded mozzarella and grated Parmesan cheese.
5. Bake for 25-30 minutes, or until the vegetables are tender and the cheese is melted and golden brown.
6. Garnish with fresh basil and serve warm.

This January gourd and tomato bake is an incredibly easy dish with great flavors. The combination of the tender gourd and juicy tomatoes, topped with melted cheese, creates a delicious, savory experience. It’s a perfect accompaniment to any main dish or can be enjoyed on its own for a light and healthy meal.

January Gourd and Cabbage Stir-Fry

This January gourd and cabbage stir-fry is a quick and flavorful dish that’s both light and satisfying. The January gourd adds a subtle sweetness and crunch, while the cabbage provides a hearty texture. The stir-fry is seasoned with ginger and soy sauce, making it a great side dish or a light main course.

Ingredients:

• 1 medium January gourd, peeled and sliced into thin strips
• 2 cups shredded cabbage
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1-inch piece of ginger, minced
• 2 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and ginger to the pan and cook for 1 minute until fragrant.
3. Stir in the sliced January gourd and cook for 3-4 minutes, allowing it to soften slightly.
4. Add the shredded cabbage to the skillet and cook for another 5-7 minutes, stirring occasionally, until the cabbage is tender but still slightly crisp.
5. Stir in the soy sauce, sesame oil, and rice vinegar, and cook for another 2 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste.
7. Garnish with sesame seeds if desired, and serve hot.

This January gourd and cabbage stir-fry is a deliciously simple dish that’s full of flavor and texture. The mild sweetness of the January gourd balances out the slight bitterness of the cabbage, and the ginger and sesame oil add warmth and depth to the dish. This stir-fry is a great option for a quick and healthy weeknight meal and pairs well with rice or noodles.

Note: More recipes​ are coming soon!