Side Pannel
Steamed Stuffed Bitter Melon
Steamed Stuffed Bitter Melon
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Pork
Ingredients List
- ----------------------------------STUFFING----------------------------------
- 1/2 lb Pork, ground [I minced it
- -with cleavers. S.C.]
- 4 Fresh water chestnuts,
- -peeled and finely minced
- 1 ts Minced fresh ginger root
- 2 tb Minced scallion
- 1 1/2 tb Shaoxing wine or dry sherry
- 1/2 ts Salt
- 1/2 ts Sugar
- 1 tb Thin soy sauce
- 1 Egg, lightly beaten
- 1 ts Cornstarch
- 2 lg Bitter melons, about 3/4 to
- -1 lb.
Directions
SAUCE
2 tb Peanut oil
2 ts Minced garlic
1 1/2 tb Fermented black beans
1 tb Shaoxing wine or dry sherry
3/4 c Chicken broth
Salt to taste
1/2 ts Cornstarch mixed with 1
-teaspoon cold chicken broth
1 tb Sesame oil
From Ken Hom's book,
-Chinese Technique.
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.
2 tb Peanut oil
2 ts Minced garlic
1 1/2 tb Fermented black beans
1 tb Shaoxing wine or dry sherry
3/4 c Chicken broth
Salt to taste
1/2 ts Cornstarch mixed with 1
-teaspoon cold chicken broth
1 tb Sesame oil
From Ken Hom's book,
-Chinese Technique.
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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