| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Chinese, Pork, Ceideburg 2 |
2 |
Servings |
INGREDIENTS
| 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. |
| 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. |
INSTRUCTIONS
STUFFING
SAUCE
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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