Recipe - Braised Stuffed Bitter Melon

1 tablespoon Fermented black beans
One half pound Lean pork
One fourth cup Chinese parsley
2 Scallion stalks
1 Clove garlic
1 tablespoon Soy sauce
tablespoon Oil
2 teaspoon Cornstorch
One half teaspoon Sugar
One half teaspoon Salt
1 ds Pepper
4 md Bitter melons
4 tablespoon Oil
One half Clove garlic
One half cup Water

1. Soak fermented black beans.

2. Mince pork, together with parsley, scallions and garlic. Then blend well
with soy sauce, oil, cornstarch, sugar, salt and pepper.

3. Cut each bitter melon in 1One half inch slices. With a sharp knife, scoop
out the spongy white pulp and seeds at the center of each slice.

4. Stuff pork mixture into centers, letting meat bulge out slightly (it
will shrink during cooking).

5. Heat remaining oil. Brown bitter melon slices lightly on both sides;
then remove from pan.

6. Mash soaked black beans; crush remaining garlic. Add to pan; add water,
and bring to a boil, stirring.

7. Return stuffed bitter melon and bring to a boil again. Then simmer,
covered, over medium heat, until done (about 20 minutes).

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.