1/2 lb pork, ground [i minced it with clea; vers. s.c.]
4 fresh water chestnuts, peeled and f; inely minced
1 teaspoon minced fresh ginger root
2 tablespoon minced scallion
1 1/2 tablespoon shaoxing wine or dry sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon thin soy sauce
1 egg, lightly beaten
1 teaspoon cornstarch
2 large bitter melons, about 3/4 to 1 lb.
2 tablespoon peanut oil
2 teaspoon minced garlic
1 1/2 tablespoon fermented black beans
1 tablespoon shaoxing wine or dry sherry
3/4 cup chicken broth
1 salt to taste
1/2 teaspoon cornstarch mixed with 1 teaspoon co; ld chicken broth
1 tablespoon sesame oil
1 from ken hom's book, chinese techni; que.
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.
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