| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | Chinese | Ceideburg 2, Chinese, Pork | 2 | Servings |
INGREDIENTS
| 1/2 | lb | Pork, ground [I minced it |
| with cleavers. S.C.] | ||
| 4 | Fresh water chestnuts | |
| peeled and finely minced | ||
| 1 | t | Minced fresh ginger root |
| 2 | T | Minced scallion |
| 1 1/2 | T | Shaoxing wine or dry sherry |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1 | T | Thin soy sauce |
| 1 | Egg, lightly beaten | |
| 1 | t | Cornstarch |
| 2 | Bitter melons, about 3/4 to | |
| 1 lb. | ||
| 2 | T | Peanut oil |
| 2 | t | Minced garlic |
| 1 1/2 | T | Fermented black beans |
| 1 | T | Shaoxing wine or dry sherry |
| 3/4 | c | Chicken broth |
| Salt to taste | ||
| 1/2 | t | Cornstarch mixed with 1 |
| teaspoon cold chicken | ||
| broth | ||
| 1 | T | Sesame oil |
| From Ken Hom's book | ||
| Chinese Technique. |
INSTRUCTIONS
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. Posted by Stephen Ceideburg; February 25 1991. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 633
Calories From Fat: 437
Total Fat: 48.6g
Cholesterol: 158.8mg
Sodium: 3279.9mg
Potassium: 1009.7mg
Carbohydrates: 12.1g
Fiber: 2g
Sugar: 5.3g
Protein: 35.5g