STEAMED STUFFED BITTER MELON

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Ingredients

1/2 pound Pork -- ground [I minced it
cleavers. S.C.]
4 Fresh water chestnuts -- peeled and finely mi
1 teaspoon Minced fresh ginger root
2 tablespoons Minced scallion
1 1/2 tablespoons 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.
-----SAUCE-----
2 tablespoons Peanut oil
2 teaspoons Minced garlic
1 1/2 tablespoons Fermented black beans
1 tablespoon Shaoxing wine or dry sherry
3/4 cup Chicken broth
Salt to taste
1/2 teaspoon Cornstarch mixed with 1 -- teaspoon cold chicke
1 tablespoon Sesame oil

Procedures

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.

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<h1> STEAMED STUFFED BITTER MELON</h1>
 Ingredients :
 1/2 pound Pork -- ground [I minced it 
 cleavers. S.C.] 
 4 Fresh water chestnuts -- peeled and finely mi 
 1 teaspoon Minced fresh ginger root 
 2 tablespoons Minced scallion 
 1 1/2 tablespoons 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. 
 -----SAUCE----- 
 2 tablespoons Peanut oil 
 2 teaspoons Minced garlic 
 1 1/2 tablespoons Fermented black beans 
 1 tablespoon Shaoxing wine or dry sherry 
 3/4 cup Chicken broth 
 Salt to taste 
 1/2 teaspoon Cornstarch mixed with 1 -- teaspoon cold chicke 
 1 tablespoon Sesame oil <hr hieght="1">
 Procudures
 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. 
 
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