Tri-Colored Vegetable Balls

An original recipe by Melissa's.

Ingredients

• 1 1/2 cups organic carrots, cut into 1-inch balls
• 1 1/2 cups winter melon, cut into 1-inch balls
• 1 1/2 cups mushrooms
• 2 tablespoons vegetable oil
• 2 slices ginger root, finely chopped
• 1 large organic garlic clove, finely chopped
• 1/2 teaspoon salt
• 2 teaspoons oyster-flavored sauce
• 1 teaspoon dark soy sauce
• 3/4 teaspoon sugar
• 1 pinch white pepper
• 1/2 cup vegetable broth
• 1/2 teaspoon cornstarch, mixed with 1 teaspoon water
• Organic leaf lettuce

Directions

1. Peel and shape carrots and melon into 1-inch balls or cubes.
2. Blanch carrot and melon pieces in boiling water for about 2 minutes. Drain and set aside.
3. Heat oil in wok over high heat.
4. Add ginger and garlic, stirring 10-15 seconds.
5. Add blanched vegetables and stir for 30 seconds.
6. Add the remaining ingredients except cornstarch solution; reduce heat to medium-low, cover and simmer for 2-3 minutes.
7. Thicken with cornstarch solution and serve over lettuce leaves.