Steamed Stuffed Bitter Melon
My research indicates that this recipe originated with chef ken hom. It was pubished in his excellent (out of print) book chinese technique, which deserves republication. It is one of my favorite things, and i always make it when i can find bitter melons. They are not always easy to find. Try it, you will like it.
Steps
Prep:.
Finely mince the water chestnuts.
Trim the ends off the bitter melons ans slice into 1 inch slices.
Using a small paring knife , carefully cut out the pulp and seeds in the center of each slive , leaving onlu the melon wall.
Rub the inside of each slice with coating of cornstarch.
Method:.
The slices:.
Combine all of the stuffing ingredients in a large bowl.
Mix them thoroughly using freshly washed hands.
Rub more starch into the inner surfce of each slice of bitter melon , then stuff the cavity of each slive with a generous spoonful of stuffing , enough to completely fill the cavity.
As the slices are stuffed , arrange them on a plate and set the plate in a steamer with water coming within an inch of the plate cover and steam for 20 minutes.
Arrange hte coked slices on a serving plats , reserving the juices on the plate for the sauce.
The sauce:.
In a separate wok or pan , heat 2 t.
Peanut oil , add the garlic and black beans , then stir fry for a minute or two .
Ingredients
ground lean pork, water chestnuts, fresh ginger, scallions, wine, salt, sugar, light soy sauce, egg, cornstarch, melon, peanut oil, garlic, fermented black beans, cooking wine, chicken broth, oriental sesame oil