Steamed Stuffed Bitter Melon Recipe
Tagged in Chinese
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Directions
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.
Ingredients
- 1/2 pound Pork -- ground [I minced it
- cleavers. S.C.]
- 4 Fresh water chestnuts -- peeled and finely mi
- 1 teaspoon Minced fresh ginger root
- 2 tablespoons Minced scallion
- 1 1/2 tablespoons Shaoxing wine or dry sherry
- 1/2 teaspoon Salt
- 1/2 teaspoon Sugar
- 1 tablespoon Thin soy sauce
- 1 Egg -- lightly beaten
- 1 teaspoon Cornstarch
- 2 large Bitter melons -- about 3/4 to
- -1 lb.
- -----SAUCE-----
- 2 tablespoons Peanut oil
- 2 teaspoons Minced garlic
- 1 1/2 tablespoons Fermented black beans
- 1 tablespoon Shaoxing wine or dry sherry
- 3/4 cup Chicken broth
- Salt to taste
- 1/2 teaspoon Cornstarch mixed with 1 -- teaspoon cold chicke
- 1 tablespoon Sesame oil
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