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Steamed Stuffed Bitter Melon Recipe

April 18th, 2013 by alice  Tags: , , , | Print This Post Print This Post


  1. 1/2cupground lean pork
  2. 4 peeledwater chestnuts(or the generous equivalent in canned slices)
  3. 1teaspoon finely mincedfresh gingeror gratedfresh ginger
  4. 2tablespoons mincedscallions(white and light green part only)
  5. 1 1/2tablespoons shaoxingwine
  6. 1/2teaspoonsalt
  7. 1/2teaspoonsugar
  8. 1tablespoonlight soy sauce
  9. 1largeegg, lightly beaten
  10. 1teaspooncornstarch(potato, water chestnut, sweet rice starch starches may be substituted)
  11. 2medium bittermelon(green in color and 3/4 to 1 pound in weight. For much larger, nearly ripe melons, it will be necessa)
  12. For the sauce

  13. 2tablespoonspeanut oil
  14. 2teaspoons mincedgarlic
  15. 1 1/2teaspoons chinesefermented black beans(salted)
  16. 1tablespoon shaoxingcooking wine
  17. 3/4cupchicken broth
  18. salt
  19. 1teaspooncornstarch, mixed with
  20. 1tablespoon coldchicken broth
  21. 1tablespoonoriental sesame oil(roasted or dark)


  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 white rice.

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