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Category: Ethnic/Chinese
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Steamed Stuffed Bitter Melon
Ingredients:
2 Servings
STUFFING
1/2 Lb Pork, ground [I minced it
-with cleavers. S.C.]
4 Fresh water chestnuts
-peeled and finely, Minced
1 Tsp fresh ginger root, Minced
2 Tbl scallion, Minced
1 1/2 Tbl Shaoxing wine (or dry sherry)
1/2 Tsp Salt
1/2 Tsp Sugar
1 Tbl Thin soy sauce
1 Egg, lightly beaten
1 Tsp Cornstarch
2 Large Bitter melons, about 3/4 to
-1 lb.
-- SAUCE -
2 Tbl Peanut oil
2 Tsp garlic, Minced
1 1/2 Tbl Fermented black beans
1 Tbl Shaoxing wine (or dry sherry)
3/4 Cup Chicken broth
Salt, To Taste
1/2 Tsp Cornstarch mixed with 1
-teaspoon cold chicken broth
1 Tbl Sesame oil
From Ken Homs book
-Chinese Technique.
Method of Preparation:
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 |
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