Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Fermented black beans |
| 1 | Or |
| 2 | 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 |
| 2 | 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, .