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Steamed Stuffed Bitter Melon

 

62

Yield

2

servings

Prep

30

min

Cook

20

min

Ready

50

min

Trans-fat Free
 

Ingredients

Stuffing
½ 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 ½ tablespoons shaoxing wine
or dry sherry
*
½ teaspoon salt
½ teaspoon sugar
1 tablespoon soy sauce, tamari
thin
1 each eggs
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 ½ tablespoons black beans
fermented
1 tablespoon shaoxing wine
or dry sherry
*
¾ cup chicken broth
1 x salt
to taste
*
½ teaspoon cornstarch
mixed with 1 teaspoon cold chicken broth
1 tablespoon sesame oil

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. Serves 2 as a main course.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 274g (9.7 oz)
Amount per Serving
Calories 62749% of calories from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 193mg 64%
Sodium 1242mg 52%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 4%
Sugars g
Protein 84g
Vitamin A 6% Vitamin C 38%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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