Steamed Stuffed Bitter Melon

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1/2 cup ground lean lamb
• 4 peeled water chestnuts (or the generous equivalent in canned slices)
• 1 teaspoon finely minced fresh ginger or 1 teaspoon grated fresh ginger
• 2 tablespoons minced scallions ( and light green part only)
• 1 1/2 tablespoons shaoxing wine
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon light soy sauce
• 1 large egg, lightly beaten
• 1 teaspoon cornstarch (potato, water chestnut, sweet rice starch starches may be substituted)
• 2 medium bitter melon (green in color and 3/4 to 1 pound in weight. for much larger, nearly ripe melons, it will be necessa)
• 2 tablespoons peanut oil
• 2 teaspoons minced garlic
• 1 1/2 teaspoons chinese fermented black beans (salted)
• 1 tablespoon shaoxing cooking wine
• 3/4 cup chicken broth
• salt
• 1 teaspoon cornstarch, mixed with
• 1 tablespoon cold chicken broth
• 1 tablespoon oriental sesame oil (roasted or dark)

Recipe

• 1 prep:.
• 2 finely mince the water chestnuts.
• 3 trim the ends off the bitter melons ans slice into 1 inch slices.
• 4 using a small paring knife, carefully cut out the pulp and seeds in the center of each slive, leaving onlu the melon wall.
• 5 rub the inside of each slice with coating of cornstarch.
• 6 method:.
• 7 the slices:.
• 8 combine all of the stuffing ingredients in a large bowl.
• 9 mix them thoroughly using freshly washed hands.
• 10 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.
• 11 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.
• 12 arrange hte coked slices on a serving plats, reserving the juices on the plate for the sauce.
• 13 the sauce:.
• 14 in a separate wok or pan, heat 2 t.
• 15 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.
• 16 add the reserved juices from the steaming of the melon slices.
• 17 bring the mixture to a boil.
• 18 thicken with the dissolved cornstarch and flavor eith sesame oil.
• 19 pur sauce over bitter melon and serve with rice.