| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Meat | 4 | Servings |
INGREDIENTS
| 1 | T | Fermented black beans |
| 1 | Or | |
| 2 | Cloves garlic | |
| 1/2 | lb | Lean pork |
| 1 | t | Cornstarch |
| 1 | t | Soy sauce |
| 2 | t | Sherry |
| 1/4 | t | Sugar |
| 1 | lb | Bitter melon |
| 2 | t | Cornstarch |
| 1 | t | Soy sauce |
| 1/2 | t | Sugar |
| 2 | t | Water |
| 1 | ds | Pepper |
| 2 | Or | |
| 3 | T | Oil |
| 1/2 | c | Stock |
INSTRUCTIONS
Soak fermented black beans. Mince garlic, then mash with drained beans. Slice pork thin against the grain. Combine cornstarch, soy sauce, sherry and sugar; then add to pork and toss to coat. Cut bitter melon lengthwise in half (scoop out the seeds), then cut crosswise in 1/16-inch slices. Parboil 2 to 3 minutes. Blend remaining cornstarch, soy sauce and sugar to a paste with cold water and pepper. Heat oil. Add garlic-black bean mixture and stir-fry 1/2 minute. Add pork and stir-fry until it loses its pinkness (about 2 minutes). Add bitter melon and stir-fry to coat with oil (about 1 minute). Stir in and heat stock quickly; then cook, covered, 2 minutes over medium heat. Stir in cornstarch mixture to thicken. Serve at once. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 394
Calories From Fat: 184
Total Fat: 20.6g
Cholesterol: 39.3mg
Sodium: 846.5mg
Potassium: 272.4mg
Carbohydrates: 33.4g
Fiber: <1g
Sugar: 1.6g
Protein: 17.6g