Fuzzy Gourd with Pork and Cellophane Noodles

Stephen Wong, Vancouver-based food and wine consultant, author, journalist—and gracious gentleman—shared this recipe and others throughout the book. The green gourd rounds make ideal stuffers, for they retain their firmness, fresh flavor, and color. Snippets of cellophane noodles keep the juicy filling tender and light textured.

When I ran out of fresh ginger, which the original recipe calls for, I substituted beni shoga (Japanese salt-pickled ginger), which looked and tasted deligh