Instructions: 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.

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