Steamed Stuffed Bitter Melon

Recipe by Lloyd-Fred


  • 12
    cup ground lean pork
  • 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 (white and light green part only)
  • 1 12
    tablespoons shaoxing wine
  • 12
    teaspoon salt
  • 12
    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)
  • For the sauce
  • 2
    tablespoons peanut oil
  • 2
    teaspoons minced garlic
  • 1 12
    teaspoons chinese fermented black beans (salted)
  • 1
    tablespoon shaoxing cooking wine
  • 34
  • 1
    teaspoon cornstarch, mixed with
  • 1
    tablespoon cold chicken broth
  • 1
    tablespoon oriental sesame oil (roasted or dark)


  • 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.
  • 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.