Yield: 2 servings
Measure | Ingredient |
---|---|
½ pounds | Pork, ground [I minced it with cleavers. S.C.] |
4 \N | Fresh water chestnuts, peeled and finely minced |
1 teaspoon | Minced fresh ginger root |
2 tablespoons | Minced scallion |
1½ tablespoon | Shaoxing wine or dry sherry |
2 tablespoons | Peanut oil |
2 teaspoons | Minced garlic |
1½ tablespoon | Fermented black beans |
1 tablespoon | Shaoxing wine or dry sherry |
¾ cup | Chicken broth |
\N \N | Salt to taste |
½ teaspoon | Salt |
½ teaspoon | Sugar |
1 tablespoon | Thin soy sauce |
1 \N | Egg, lightly beaten |
1 teaspoon | Cornstarch |
2 larges | Bitter melons, about 3/4 to 1 lb. |
½ teaspoon | Cornstarch mixed with 1 teaspoon cold chicken broth |
1 tablespoon | Sesame oil |
\N \N | From Ken Hom's book, Chinese Technique. |
STUFFING
SAUCE
Combine the stuffing ingredients in a large bowl. Mix them thoroughly. The hands are the best tool for this job.
Cut the bitter melon into 1-inch slices; discard the end pieces. With a paring knife, trim out the insides. Lift them out. Stuff the cavity of each slice with a generous spoonful of stuffing.
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. Cover the wok and steam the food for 20 minutes. Remove the platter and trivet.
In a separate wok or pan, prepare the sauce. First heat 2 tablespoons peanut oil. Add the garlic and fermented black beans, stir for a minute, then add the Shaoxing wine, chicken stock and salt. Add the liquid that results from the steaming of the melon. Bring the mixture to a boil. Thicken with the dissolved cornstarch and flavor with sesame oil.
Pour the sauce over the bitter melons and serve.
Serves 2 as a main course.
NOTE: Hom makes no mention of blanching although another bitter melon recipe in another book *does* say that it will cut the bitterness.
Posted by Stephen Ceideburg; February 25 1991.