|½ pounds||Pork, ground [I minced it with cleavers. S.C.]|
|4||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|
|Salt to taste|
|1 tablespoon||Thin soy sauce|
|1||Egg, lightly beaten|
|2 larges||Bitter melons, about 3/4 to 1 lb.|
|½ teaspoon||Cornstarch mixed with 1 teaspoon cold chicken broth|
|1 tablespoon||Sesame oil|
|From Ken Hom's book, Chinese Technique.|
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.
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