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Steamed Stuffed Bitter Melon
Ingredients
- 1/2 lb Pork, grnd [I chopped it
- cleavers S.C.]
- 4 x Fresh water chestnuts, peeled and finely mi
- 1 tsp Chopped fresh ginger root
- 2 Tbsp. Chopped scallion
- 1 1/2 Tbsp. Shaoxing wine or possibly dry sherry
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 Tbsp. Thin soy sauce
- 1 x Egg, lightly beaten
- 1 tsp Cornstarch
- 2 lrg Bitter melons, about 3/4 to 1 pound
- 2 Tbsp. Peanut oil
- 2 tsp Chopped garlic
- 1 1/2 Tbsp. Fermented black beans
- 1 Tbsp. Shaoxing wine or possibly dry sherry
- 3/4 c. Chicken broth
- Salt to taste
- 1/2 tsp Cornstarch mixed with 1, tsp. cool chicke
- 1 Tbsp. Sesame oil 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; throw away the end pcs. 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 pcs of vegetable on a plate and set the plate on a
- trivet in a wok over sufficient warm water to come within 1 inch of the plate.
- Cover the wok and steam the food for 20 min. Remove the platter and trivet.
- In a separate wok or possibly pan, prepare the sauce. First heat 2 Tbsp. peanut oil. Add in the garlic and fermented black beans, stir for a minute, then add in the Shaoxing wine, chicken stock and salt. Add in the liquid which results from the steaming of the melon. Bring the mix 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 which it will cut the bitterness.
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