Steamed Stuffed Bitter Melon

Name: Steamed Stuffed Bitter Melon
Ingredients: 1/2 pound pork; 4 each water chestnuts fresh, peeled and finely minced; 1 teaspoon ginger root minced fresh; 2 tablespoons scallions, spring or green onions minced; 1 1/2 tablespoons shaoxing wine or dry sherry; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1 tablespoon soy sauce, tamari thin; 1 each eggs lightly beaten; 1 teaspoon cornstarch; 2 large melon bitter, about 3/4 to 1 pound; 2 tablespoons peanut oil; 2 teaspoons garlic minced; 1 1/2 tablespoons black beans fermented; 1 tablespoon shaoxing wine or dry sherry; 3/4 cup chicken broth; 1 x salt to taste; 1/2 teaspoon cornstarch mixed with 1 teaspoon cold chicken broth; 1 tablespoon sesame oil

19 ingredients

18 steps

Ingredients

1/2 pound pork
4 each water chestnuts fresh, peeled and finely minced
1 teaspoon ginger root minced fresh
2 tablespoons scallions, spring or green onions minced
1 1/2 tablespoons shaoxing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon soy sauce, tamari thin
1 each eggs lightly beaten
1 teaspoon cornstarch
2 large melon bitter, about 3/4 to 1 pound
2 tablespoons peanut oil
2 teaspoons garlic minced
1 1/2 tablespoons black beans fermented
1 tablespoon shaoxing wine or dry sherry
3/4 cup chicken broth
1 x salt to taste
1/2 teaspoon cornstarch mixed with 1 teaspoon cold chicken broth
1 tablespoon sesame oil

Directions

1

Combine the stuffing ingredients in a large bowl.
2

Mix them thoroughly.
3

The hands are the best tool for this job.
4

Cut the bitter melon into 1-inch slices; discard the end pieces.
5

With a paring knife, trim out the insides.
6

Lift them out.
7

Stuff the cavity of each slice with a generous spoonful of stuffing.
8

Arrange the stuffed pieces of vegetable on a plate and set the plate on a trivet in a wok over enough hot water to come within 1 inch of the plate.
9

Cover the wok and steam the food for 20 minutes.
10

Remove the platter and trivet.
11

In a separate wok or pan, prepare the sauce.
12

First heat 2 tablespoons peanut oil.
13

Add the garlic and fermented black beans, stir for a minute, then add the Shaoxing wine, chicken stock and salt.
14

Add the liquid that results from the steaming of the melon.
15

Bring the mixture to a boil.
16

Thicken with the dissolved cornstarch and flavor with sesame oil.
17

Pour the sauce over the bitter melons and serve.
18

Serves 2 as a main course.