Stuffed Bitter Melon
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5
10 reviews
Excellent
Stuffed Bitter Melon
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Stuffed Bitter Melon features Chinese bitter melons hollowed and filled with a seasoned ground pork and shiitake mushroom mixture, then cooked in a savory broth enriched with fermented black beans and soy sauces. The dish balances the melon’s distinct bitterness with umami-rich fillings and sauce.
Description
The preparation begins by reconstituting dried shiitake mushrooms, then finely chopping them to mix thoroughly with ground pork. This mixture is enhanced with cornstarch, oyster sauce, Shaoxing wine, sugar, sesame oil, salt, and white pepper, emulsifying into a paste-like filling that binds well when stuffed into the melon.
Bitter melons are sliced into thick rings, with centers carefully scooped out to create cavities for the pork mixture. These stuffed rings are then cooked in a lightly flavored broth with chicken stock, fermented black beans, Shaoxing wine, oyster sauce, soy sauces, and sugar, providing a savory and slightly sweet cooking liquid.
The cooking method softens the bitter melon while firming the filling, resulting in a dish that marries the melon’s sharp bitterness with a deep umami pork filling and savory-sweet sauce. It works well as part of a meal alongside steamed rice or other Chinese vegetable dishes.
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Ingredients
For the filling:
- 3 shiitake mushrooms reconstituted, medium, dried
- 12 ounces ground pork
- 1 tablespoon cornstarch
- 1 tablespoon oyster sauce
- 1 tablespoon Shaoxing wine
- 1 1/2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
For the rest of the dish:
- 1 1/2 pounds bitter melon 1 1/2 pounds or 680g = about 2 medium bitter melons, chinese variety
- 8 cups water
- 1 tablespoon baking soda
- 2 1/2 tablespoons cornstarch (divided)
- 2 tablespoons neutral oil
- 1 teaspoon ginger (minced)
- 3 cloves garlic (minced)
- 3 tablespoons fermented black beans whole
- 1 tablespoon Shaoxing wine
- 1 1/2 cups chicken stock (you can also use some of the shiitake mushroom soaking liquid)
- 1 tablespoon oyster sauce
- 1 1/2 teaspoons sugar
- 2 teaspoons soy sauce light
- 3/4 teaspoon dark soy sauce
Instructions
- If soaking shiitake mushrooms overnight, you can start in cold water. Place a small bowl or plate on top of the mushrooms to keep them submerged. To soak them faster, start with hot water, and soak for 2 hours until reconstituted. Squeeze any excess moisture off the of the mushrooms, trim away the stems if they’re touch, and finely chop them. You should have about 1/3 cup.
- Add the mushrooms and ground pork to the bowl of a stand mixer fitted with a paddle attachment or a mixing bowl. Add the cornstarch, oyster sauce, Shaoxing wine, sugar, sesame oil, salt, and white pepper. Turn the mixer on low speed for 3 minutes, or mix with a pair of chopsticks vigorously for 5 minutes, until the mixture starts to have a paste-like consistency.
- Bring 8 cups of water to a boil with 1 tablespoon baking soda. Slice the bitter melon into rings about 3/4 inch thick. Scoop out the centers of the bitter melon with a small spoon or paring knife. I like to cut the middle out with the paring knife and then scrape the remaining pith with a spoon. Blanch the bitter melon rings in the water for 1 minute, and then transfer to an ice bath.
- Add 1 1/2 tablespoons cornstarch to a shallow dish. Sprinkle a little cornstarch on the inside of each bitter melon ring, which will help the filling stick to the inside. Use a butter knife to fill the bitter melon rings with the filling, flattening the filling so it’s flush with the melon slice and the meat overlaps slightly with the outer ring of the bitter melon (this will keep the filling from falling out).
- Heat a wok or or cast iron pan over medium-high heat until lightly smoking (or heat a non-stick pan over medium-high heat). Add 2 tablespoons of neutral oil. Add the bitter melon pieces, and fry until golden on each side, about 2-3 minutes per side. Remove from the pan and set aside.
- To the oil left in the wok, add the ginger, garlic, and fermented black beans. Cook for 30 seconds, and then add the Shaoxing wine. Cook for another 30 seconds, and then add the stock, oyster sauce, sugar, light soy sauce, and dark soy sauce. Bring to a simmer. Once simmering, add the bitter melon pieces back to the wok, cover, and simmer for 4-5 minutes to cook the meat through (cook for 5 minutes if you like your bitter melon more tender). Mix the remaining 1 tablespoon cornstarch into a slurry with 1 tablespoon water, and add to the simmering sauce to thicken. Simmer until the sauce is glossy and coats the bitter melon pieces.
- Plate the bitter melon and pour the sauce over the top. Serve!
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
14g
(5%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.02g
(1%)
Cholesterol
41mg
(14%)
Sodium
934mg
(39%)
Potassium
575mg
(12%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
538IU
(11%)
Vitamin C
96mg
(107%)
Calcium
49mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 41mg | 14% |
| Sodium | 934mg | 39% |
| Potassium | 575mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 538IU | 11% |
| Vitamin C | 96mg | 107% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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