MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Steamed Stuffed Bitter Melon
  Categories: Chinese, Pork, Ceideburg 2
       Yield: 2 servings
  
 MMMMM--------------------------STUFFING-------------------------------
     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.
 
 MMMMM---------------------------SAUCE--------------------------------
       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.
  
   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.
  
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