Instructions: 1. Soak dried mushrooms.

2. Peel and seed winter melon wedge; then cut crosswise in half. Cut soaked mushrooms in half. Shred ham.

3. Heat oil and separately deep-fry each winter melon section until golden.

Drain on paper toweling: Let cool; then cut in 3/4-inch sections.

4. Bring stock to a boil. Add winter melon and soaked mushrooms; simmer, covered, 10 minutes. Then stir in oyster sauce to blend.

5. Transfer melon and mushrooms to a serving platter, leaving liquids in pan. Blend cornstarch, cold water, salt, sugar and pepper to a paste; then stir in to thicken liquids. Pour sauce over melon and mushrooms. Garnish with shredded ham and serve.

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