Spicy Sauteed Fuzzy Melon

• 3 tablespoons vegetable oil
• 2 cloves garlic, peeled and smashed
• 1 2-inch piece ginger, peeled and thinly sliced
• 2 medium fuzzy melons, peeled, halved lengthwise and sliced 18 inch thick (6 cups)
• 2 tablespoons soy sauce
• 2 teaspoons rice-wine vinegar
• 1 teaspoon red-pepper flakes
• Salt and ground black pepper

1. Heat the oil in a large, deep skillet over high heat until smoking.
2. Add the garlic, ginger and melon and saute for 2 minutes, until the melon has absorbed the oil.
3. Add 14 cup water and saute, stirring occasionally, until it evaporates.
4. Repeat this process, adding water in 14-cup increments, until the melon is tender, 6 to 8 minutes.
5. Stir in the soy sauce, vinegar and red-pepper flakes and saute for another minute.
6. Add salt and pepper to taste and serve immediately.

vegetable oil, garlic, ginger, melons, soy sauce, ricewine vinegar, redpepper, salt

Taken from cooking.nytimes.com/recipes/11271 (may not work)