stir-fried pork and bitter melon

Categories
Meat
Yield
4 Servings
MeasureIngredient
1 tablespoon Fermented black beans
Or
Cloves garlic
½ pounds Lean pork
1 teaspoon Cornstarch
1 teaspoon Soy sauce
2 teaspoons Sherry
¼ teaspoon Sugar
1 pounds Bitter melon
2 teaspoons Cornstarch
1 teaspoon Soy sauce
½ teaspoon Sugar
2 teaspoons Water
1 dash Pepper
Or
3 tablespoons Oil
½ cup Stock

1. Soak fermented black beans. Mince garlic, then mash with drained beans.

2. Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry and sugar; then add to pork and toss to coat.

3. Cut bitter melon lengthwise in half (scoop out the seeds), then cut crosswise in 1/16-inch slices. Parboil 2 to 3 minutes.

4. Blend remaining cornstarch, soy sauce and sugar to a paste with cold water and pepper.

5. Heat oil. Add garlic-black bean mixture and stir-fry ½ minute. Add pork and stir-fry until it loses its pinkness (about 2 minutes).

6. Add bitter melon and stir-fry to coat with oil (about 1 minute).

7. Stir in and heat stock quickly; then cook, covered, 2 minutes over medium heat. Stir in cornstarch mixture to thicken. Serve at once.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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