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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