Name: Stir-Fried Pork and Bitter Melon
Ingredients: 1 tb Fermented black beans; 1 Or; 2 Cloves garlic; 1/2 lb Lean pork; 1 ts Cornstarch; 1 ts Soy sauce; 2 ts Sherry; 1/4 ts Sugar; 1 lb Bitter melon; 2 ts Cornstarch; 1 ts Soy sauce; 1/2 ts Sugar; 2 ts Water; 1 ds Pepper; 2 Or; 3 tb Oil; 1/2 c Stock

All of our warfare and all of our activity must take place in the context of constant, unceasing prayer. Just as a soldier on the battle line has to keep in constant communication with his general headquarters and his commanding officer, so the Christian who is on the battle line must be in constant communication with his Lord. He might be fully equipped with all the armor, but if he is cut off from personal communication with his own commander, then he will be isolated and vulnerable.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Chinese	Meat	4	Servings

INGREDIENTS

1	tb	Fermented black beans
1		Or
2		Cloves garlic
1/2	lb	Lean pork
1	ts	Cornstarch
1	ts	Soy sauce
2	ts	Sherry
1/4	ts	Sugar
1	lb	Bitter melon
2	ts	Cornstarch
1	ts	Soy sauce
1/2	ts	Sugar
2	ts	Water
1	ds	Pepper
2		Or
3	tb	Oil
1/2	c	Stock

INSTRUCTIONS

1. Soak fermented black beans. Mince garlic, then mash with drained
beans.
2. Slice pork thin against the grain. Combine cornstarch, soy sauce,
sherry and sugar; then add to pork and toss to coat.
3. Cut bitter melon lengthwise in half (scoop out the seeds), then cut
crosswise in 1/16-inch slices. Parboil 2 to 3 minutes.
4. Blend remaining cornstarch, soy sauce and sugar to a paste with cold
water and pepper.
5. 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).
6. Add bitter melon and stir-fry to coat with oil (about 1 minute).
7. 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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