Steamed Stuffed Bitter Melon

• 1/2 pound pork
• 4 each water chestnuts fresh, peeled and finely minced
• 1 teaspoon ginger root minced fresh
• 2 tablespoons scallions, spring or green onions minced
• 1 1/2 tablespoons shaoxing wine or dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce, tamari thin
• 1 each eggs lightly beaten
• 1 teaspoon cornstarch
• 2 large melon bitter, about 3/4 to 1 pound
• 2 tablespoons peanut oil
• 2 teaspoons garlic minced
• 1 1/2 tablespoons black beans fermented
• 1 tablespoon shaoxing wine or dry sherry
• 3/4 cup chicken broth
• 1 x salt to taste
• 1/2 teaspoon cornstarch mixed with 1 teaspoon cold chicken broth
• 1 tablespoon sesame oil

1. Combine the stuffing ingredients in a large bowl.
2. Mix them thoroughly.
3. The hands are the best tool for this job.
4. Cut the bitter melon into 1-inch slices; discard the end pieces.
5. With a paring knife, trim out the insides.
6. Lift them out.
7. Stuff the cavity of each slice with a generous spoonful of stuffing.
8. 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.
9. Cover the wok and steam the food for 20 minutes.
10. Remove the platter and trivet.
11. In a separate wok or pan, prepare the sauce.
12. First heat 2 tablespoons peanut oil.
13. Add the garlic and fermented black beans, stir for a minute, then add the Shaoxing wine, chicken stock and salt.
14. Add the liquid that results from the steaming of the melon.
15. Bring the mixture to a boil.
16. Thicken with the dissolved cornstarch and flavor with sesame oil.
17. Pour the sauce over the bitter melons and serve.
18. Serves 2 as a main course.

pork, water chestnuts, ginger root, scallions, shaoxing wine, salt, sugar, soy sauce, eggs, cornstarch, bitter, peanut oil, garlic, black beans, shaoxing wine, chicken broth, salt, cornstarch, sesame oil

Taken from recipeland.com/recipe/v/steamed-stuffed-bitter-melon-46202 (may not work)