Steamed stuffed bitter melon
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
| ½ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 1 | tablespoon | Thin soy sauce |
| 1 | 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 |
| From Ken Hom's book, Chinese Technique. | ||
Directions
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.