Steamed Stuffed Bitter Melon
Yield
2 servingsPrep
30 minCook
20 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Stuffing | |||
| 226.8 | g |
pork
|
|
| 4 | each |
water chestnuts
fresh, peeled and finely minced |
*
|
| 5 | ml |
ginger root
minced fresh |
|
| 3E+1 | ml |
scallions, spring or green onions
minced |
|
| 23 | ml |
shaoxing wine
or dry sherry |
* |
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
sugar
|
|
| 15 | ml |
soy sauce, tamari
thin |
|
| 1 | each |
eggs
lightly beaten |
|
| 5 | ml |
cornstarch
|
|
| 2 | large |
melon
bitter, about 3/4 to 1 pound |
* |
| Sauce | |||
| 3E+1 | ml |
peanut oil
|
|
| 1E+1 | ml |
garlic
minced |
|
| 23 | ml |
black beans
fermented |
|
| 15 | ml |
shaoxing wine
or dry sherry |
* |
| 177 | ml |
chicken broth
|
|
| 1 | x |
salt
to taste |
*
|
| 2.5 | ml |
cornstarch
mixed with 1 teaspoon cold chicken broth |
|
| 15 | ml |
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.
