Steamed Stuffed Bitter Melon with Vegetarian Mince in Black Bean Sauce 豆豉素釀苦瓜

Slices of bitter melon are generously filled with a savory vegetarian mince, then steamed to perfection and drizzled with a rich, aromatic black bean sauce. A healthy and flavorful Cantonese classic.

Nutrition (per serving)

Ingredients

• 2medium Bitter melon
• 300g Firm Tofu
• 6large Dried Shiitake mushrooms (soaked, stems removed, diced)
• 0.5medium Carrots (diced)
• 5 Water chestnuts (diced)
• 2tablespoons Fermented Black Beans (rinsed, mashed)
• 3cloves Minced Garlic
• 1inch piece Minced Ginger
• 2tablespoons Vegetarian Oyster Sauce
• 1tablespoon Light Soy Sauce
• 1teaspoon Sugar
• 1teaspoon Sesame Oil
• 0.25teaspoon White Pepper
• 2tablespoons Cornstarch (for vegetarian mince)
• 1tablespoon Cornstarch (for sauce thickening)
• 2tablespoons Water (for sauce thickening)
• 2tablespoons Vegetable Oil
• 2stalks Sliced Spring Onions (for garnish)
• 1 Sliced Red Chili (for garnish, optional)
• 0.5cup Water or Vegetable Broth (for black bean sauce)

Steps

1. Cut bitter melon into 1-inch thick rounds. Remove seeds and white pith with a spoon, creating a hollow ring.
2. Mash firm tofu in a bowl. Add diced shiitake mushrooms, carrots, water chestnuts, Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, Sesame Oil, White Pepper, and Cornstarch (for vegetarian mince). Mix well.
3. Generously fill each bitter melon ring with the vegetarian mince.
4. Arrange stuffed bitter melon in a single layer on a heatproof plate. Steam over high heat for 15-20 minutes, or until bitter melon is tender and mince is cooked through.
5. While steaming, heat Vegetable Oil in a small saucepan over medium heat. Sauté Minced Garlic, Minced Ginger, and Fermented Black Beans until fragrant.
6. Add remaining Vegetarian Oyster Sauce, Light Soy Sauce, Sugar, and Water or Vegetable Broth (for black bean sauce). Bring to a simmer. Stir in Cornstarch (for sauce thickening) and Water (for sauce thickening) until sauce thickens.
7. Carefully transfer steamed stuffed bitter melon to a serving platter. Pour the black bean sauce over them. Garnish with Sliced Spring Onions and Sliced Red Chili, if desired. Serve hot with steamed rice.

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