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STEAMED STUFFED BITTER MELON
STEAMED STUFFED BITTER MELON
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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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.
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