Steamed Stuffed Bitter Melon

50 minutes Prep: 30 minutes Cook: 20 minutes

627 calories per serving view nutrition facts

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Stuffing
1/2	pound	pork
4	each	water chestnuts	fresh, peeled and finely minced
1	teaspoon	ginger root	minced fresh
2	tablespoons	scallions, spring or green onions	minced
1 1/2	tablespoons	shaoxing wine	or dry sherry
1/2	teaspoon	salt
1/2	teaspoon	sugar
1	tablespoon	soy sauce	thin
1	each	egg	lightly beaten
1	teaspoon	cornstarch
2	large	melon	bitter, about 3/4 to 1 pound

Sauce
2	tablespoons	peanut oil
2	teaspoons	garlic	minced
1 1/2	tablespoons	black beans	fermented
1	tablespoon	shaoxing wine	or dry sherry
3/4	cup	chicken broth
1	x	salt	to taste
1/2	teaspoon	cornstarch	mixed with 1 teaspoon cold chicken broth
1	tablespoon	sesame oil

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.

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Serving Size 274g

Amount per Serving

Calories 627 49% of calories from fat