Steamed Stuffed Bitter Melon Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
STUFFING
1/2 lbs: Pork, ground [I minced it with cleavers. S.C.]
4: Fresh water chestnuts, peeled and finely minced
1 tsp: Minced fresh ginger root,
2 tbsp: Minced scallion,
1 1/2 tbsp: Shaoxing wine or dry sherry,
1/2 tsp: Salt,
1/2 tsp: Sugar,
1 tbsp: Thin soy sauce,
1: Egg, lightly beaten
1 tsp: Cornstarch,
2 large: Bitter melons, about 3/4 to 1 lb.
SAUCE
2 tbsp: Peanut oil,
2 tsp: Minced garlic,
1 1/2 tbsp: Fermented black beans,
1 tbsp: Shaoxing wine or dry sherry,
3/4 cup: Chicken broth,
Salt to taste,
1/2 tsp: Cornstarch mixed with 1 teaspoon cold chicken broth,
1 tbsp: Sesame oil,
From Ken Homs book, Chinese Technique.
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.
NOTE: Hom makes no mention of blanching although another bitter melon
recipe in another book *does* say that it will cut the bitterness.
Posted by Stephen Ceideburg; February 25 1991.
Source from luhu.jp
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.
NOTE: Hom makes no mention of blanching although another bitter melon
recipe in another book *does* say that it will cut the bitterness.
Posted by Stephen Ceideburg; February 25 1991.
Source from luhu.jp