Ingredients:
For stuffed bitter melons
- 1 piece pork shoulder or pork chop, 1 lb (500 g);
- 2 bitter melons, about 1 lb (500 g);
- 4 pieces small dry squids;
- 1/2 tablespoon minced ginger;
- 1/4 cup cornstarch;
- 3 tablespoons vegetable oil;
- 1/4 cup (60 ml) water/chicken broth;
- 1 teaspoon scallion slices.
For marinate
- 1/4 teaspoon cornstarch;
- A pinch sugar;
- 1/2 tablespoon liquid aminos (a healthier version of soy sauce) /soy sauce;
- 1 tablespoon dark soy.
For black bean sauce
- 1 1/2 tablespoons black bean, rinse and soak in water for 10 minutes;
- 4 cloves garlic, peel and finely mince, about 1 teaspoon;
- 1 piece ginger, about 2 oz (60 g), peel and mince, about 1 tablespoon;
- 1 tablespoon liquid aminos;
- 1/2 teaspoon sugar, adjust to taste;
- 1 tablespoon vegetable oil.
For thickening sauce
- 1 teaspoon cornstarch;
- 1/4 teaspoon sugar;
- 1/4 cup water;
- 1 teaspoon liquid aminos/soy sauce;
- 1 teaspoon dark soy.
Recipe:
Serving for 4, make about 20
For stuffed bitter melons
- Clean pork and pat dry, mince;
- Soak dry squids for 30 minutes;
- Get rid of soft bones and mouths;
- Cut squids to smaller pieces;
- Add to minced pork;
- Marinate minced pork and squids with minced ginger, cornstarch, sugar, liquid aminos and dark soy sauce, mix well;
- Cut bitter melons to 1” (2 1/2 cm) section;
- Scone out the seed in the middle;
- Stuff bitter melons with minced pork;
- Cover lightly with cornstarch;
- Add 2 tablespoons vegetable oil to a frying pan over medium high heat;
- Shear stuffed bitter melons on both sides;
- Add water/chicken broth and cover, turn to simmer;
- Cook until bitter melons become translucent, about 12 minutes;
- Plate with black bean sauce and green scallion slices, serve hot.
For black bean sauce
- Press drained black beans, minced ginger and garlic to a mortar to paste;
- Mix with 1 tablespoon liquid aminos/soy sauce;
- Add 1 tablespoon vegetable oil to a sauce pan over medium high heat;
- Sauté black bean mixture for 5 minutes or until paste like;
- Add thickening sauce;
- Turn off heat when it comes back to a boil and thickens.