Braised Stuffed Bitter Melon Food

STUFFED BITTER MELON

Steps:

• Mince pork and combine with remainder of ingredients. Mix well.
• Cut bitter melon in half, scoop out and discard seeds and white pulp in center, parboil for 3 minutes and drain.
• Heap meat mixture into each melon half.
• Arrange melon on a trivet in a heatproof baking dish which has 2 inches of boiling water at bottom.
• Cover tightly and bake for 30 -45 minutes.

BRAISED STUFFED BITTER MELON

Steps:

• 1. Soak fermented black beans. 2. Mince pork, together with parsley, scallions and garlic. Then blend well with soy sauce, oil, cornstarch, sugar, salt and pepper. 3. Cut each bitter melon in 1 1/2-inch slices. With a sharp knife, scoop out the spongy white pulp and seeds at the center of each slice. 4. Stuff pork mixture into centers, letting meat bulge out slightly (it will shrink during cooking). 5. Heat remaining oil. Brown bitter melon slices lightly on both sides then remove from pan. 6. Mash soaked black beans crush remaining garlic. Add to pan add water, and bring to a boil, stirring. 7. Return stuffed bitter melon and bring to a boil again. Then simmer, covered, over medium heat, until done (about 20 minutes). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STEAMED STUFFED BITTER MELON

Steps:

• PREP:.
• Finely mince the water chestnuts.
• Trim the ends off the bitter melons ans slice into 1 inch slices.
• Using a small paring knife, carefully cut out the pulp and seeds in the center of each slive, leaving onlu the melon wall.
• Rub the inside of each slice with coating of cornstarch.
• METHOD:.
• the slices:.
• Combine all of the stuffing ingredients in a large bowl.
• Mix them thoroughly using freshly washed hands.
• Rub more starch into the inner surfce of each slice of bitter melon, then stuff the cavity of each slive with a generous spoonful of stuffing, enough to completely fill the cavity.
• As the slices are stuffed, arrange them on a plate and set the plate in a steamer with water coming within an inch of the plate Cover and steam for 20 minutes.
• Arrange hte coked slices on a serving plats, reserving the juices on the plate for the sauce.
• the sauce:.
• In a separate wok or pan, heat 2 T.
• peanut oil, add the garlic and black beans, then stir fry for a minute or two, then add the Shaoxing wine, chicken stock and salt.
• Add the reserved juices from the steaming of the melon slices.
• Bring the mixture to a boil.
• Thicken with the dissolved cornstarch and flavor eith sesame oil.
• Pur sauce over bitter melon and serve with white rice.