From garden to table:
Ingredients
500g bitter melons (deseeded, sliced in 2.5cm)Stuffing
300g minced pork
2 dried shiitakes (soaked and reserve water, diced)
1 tbsp cornflour
1 tsp soy sauce
1 tsp Shaoxing wine
½ tsp salt
½ tsp ground white pepper
½ tsp sesame oilSauce
2 garlics (minced)
1 red chilli (thinly sliced)
2 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
½ tsp sesame oil
1 cup dried shiitake soaking water
1/2 cup tomato catsup bbq flavored(for thickening the sauce)
DirectionsTo Prep
Combine all stuffing ingredients in a large bowl except tomato catsup and oyster sauce and mix well , marinade for 15 mins.Add salt liberally to bitter melon and rest for 15 mins. Wash and drain, set aside.Put stuffing mixture into bitter melon with a teaspoon, flat at the bottom and domed on the top. Repeat for all bitter melon slices.
To Cook
In a frying pan, heat 2 tbsp of oil over medium heat. Pan-fry the bottom of bitter melons until browned, about 3 mins. Remove and set aside.Increase the heat to high, sauté garlic and chilli for about 2 mins or until fragrant. Add the remaining tomato catsup bbq flavoted sauce and oyster sauce bring to boil .Place the bitter melons back into the pan and simmer covered until they are slightly translucent and stuffing is done. Serve immediately.