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Receta Steamed Stuffed Bitter Melon

by Global Cookbook

Ingredientes

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.

Direcciones

1. Combine the stuffing ingredients in a large bowl. Mix them thoroughly.
2. The hands are the best tool for this job.
3. 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.
4. Arrange the stuffed pcs of vegetable on a plate and set the plate on a
5. trivet in a wok over sufficient warm water to come within 1 inch of the plate.
6. Cover the wok and steam the food for 20 min. Remove the platter and trivet.
7. 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.
8. Thicken with the dissolved cornstarch and flavor with sesame oil.
9. Pour the sauce over the bitter melons and serve.
10. Serves 2 as a main course.
11. 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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