Pork Stuffed Bitter Melon Recipes

PORK STUFFED BITTER MELON

Steps:

• In a wok fill about one third of water and cover and bring to a boil.
• On a cutting broad slice the bitter melon lengthwise and remove the seeds with a spoon and set aside.
• In a mixing bowl combine pork, green onion, egg, salt, pepper, sugar, ginger, oyster sauce, wine and cornstarch and mix together and divide the pork mixture into four and place the pork mixture into each shell bitter melon and place into bamboo steamer and cover into the wok with the boiling water for 20 minutes.
• In a saucepan add in the chicken broth, oyster sauce, onion powder and sesame oil and bring to a boil add in some cornstarch roux for from a light sauce.
• After the bitter melon is steamed remove from the bamboo steamer and plate the bitter melon onto a serving plate and top with the sauce.

PORK STUFFED BITTER MELON

Steps:

• Place shrimp in a bowl and pour in enough water to cover; set aside until shrimp are rehydrated, about 10 minutes. Drain.
• Mix 1 tablespoon cornstarch and 1 tablespoon water together in a bowl until a smooth paste forms. Mix sugar, soy sauce, and 1 teaspoon salt into cornstarch paste until marinade is well combined. Stir pork into marinade moving the spoon in one direction.
• Heat 1 tablespoon peanut oil in a large skillet over high heat; fry shrimp until fragrant, 2 to 3 minutes. Add shrimp to pork mixture, stirring in 1 direction until it reaches a paste-like consistency.
• Sprinkle salt over bitter melon and let sit for 5 minutes.
• Bring a pot of water to a boil; add bitter melon and cook for 3 minutes. Drain well.
• Stuff each bitter melon slice with pork mixture and sprinkle cornstarch evenly over each.
• Heat peanut oil in a large skillet over high heat. Reduce heat to medium and fry stuffed bitter melon until brown, 3 to 5 minutes per side. Transfer bitter melon to a serving plate.
• Mix 1/2 cup water, oyster sauce, and 1 teaspoon sugar together in a bowl until oyster sauce mixture is smooth.
• Heat 1 tablespoon peanut oil in the same skillet over high heat. Cook and stir black bean-garlic sauce, red pepper, and garlic until fragrant, 3 to 4 minutes. Add oyster sauce mixture and stir until heated through, 1 to 2 minutes. Reduce heat to medium; add stuffed bitter melons and simmer, 5 to 6 minutes.
• Mix 1 tablespoon cornstarch and 1 tablespoon water together in a small bowl until a smooth paste forms; stir into skillet until sauce is thickened, 1 to 2 minutes.

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.