----------------------------------STUFFING---------------------------------- 1/2 lb Pork, ground [I minced it

-with cleavers. S.C.] 4 Fresh water chestnuts,

-peeled and finely minced 1 ts Minced fresh ginger root

2 tb Minced scallion

1 1/2 tb Shaoxing wine or dry sherry

1/2 ts Salt

1/2 ts Sugar

1 tb Thin soy sauce

1 Egg, lightly beaten

1 ts Cornstarch

2 lg Bitter melons, about 3/4 to

-1 lb. -----------------------------------SAUCE----------------------------------- 2 tb Peanut oil

2 ts Minced garlic

1 1/2 tb Fermented black beans

1 tb Shaoxing wine or dry sherry

3/4 c Chicken broth

Salt to taste 1/2 ts Cornstarch mixed with 1

-teaspoon cold chicken broth 1 tb Sesame oil

From Ken Hom's book, -Chinese Technique. 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. Serves 2 as a main course. NOTE: Hom makes no mention of blanching although another bitter melon recipe in another book *does* say that it will cut the bitterness. Posted by Stephen Ceideburg; February 25 1991.