STEAMED STUFFED BITTER MELON recipe

1/2 pound Pork -- ground [I minced it
cleavers. S.C.]
4 Fresh water chestnuts -- peeled and finely mi
1 teaspoon Minced fresh ginger root
2 tablespoons Minced scallion
1 1/2 tablespoons Shaoxing wine or dry sherry
1/2 teaspoon Salt
1/2 teaspoon Sugar
1 tablespoon Thin soy sauce
1 Egg -- lightly beaten
1 teaspoon Cornstarch
2 large Bitter melons -- about 3/4 to
-1 lb.
-----SAUCE-----
2 tablespoons Peanut oil
2 teaspoons Minced garlic
1 1/2 tablespoons Fermented black beans
1 tablespoon Shaoxing wine or dry sherry
3/4 cup Chicken broth
Salt to taste
1/2 teaspoon Cornstarch mixed with 1 -- teaspoon cold chicke
1 tablespoon Sesame oil

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.