Bitter Melon Stir fry with Black Bean 12/27/2017
- 2 Medium size Bitter melons (about 7 - 8 inch long)
- 2 - 3 oz side Pork (Salt it lightly)
- 2 Teaspoons full of dried fermented Black Beans
- 1 clove of Garlic (sliced)
- 1 thick slice of Ginger (julienned, about 1 inch long)
- 1 Tablespoon of Vegetable oil
- 1/4 Teaspoon of Salt
- 1 Teaspoon of Soy Sauce
- Soak the fermented Black Beans in 1/4 cup of hot water.
- Slice the Pork 1.5 to 2 inch wide. Then lightly salt it.
- Cut the Bitter Melons in half (long way) and scoop out the seeds with spoon. Discard the seeds.
- Slice the Bitter Melon in 1/4 inch thick.
- Heat up a Wok and add Vegetable oil.
- Add Garlic and Ginger to the Wok when the oil is hot.
- Add the Pork when the Garlic turns golden brown, and cook it until well browned.
- Add the Bitter Melon and cook for a minute while stirring and tossing the Bitter Melon every 10 seconds or so.
- Add the Black Beans (soaked and softened in the hot water). Make
sure to add the hot water used to soften the bean. It will help prevent
the Bitter Melon from sticking to the wok.
- Cover the Bitter Melon with a lid that fits inside the wok, and steam cook for 3-4 minutes.
- Water will most likely evaporate after 3-4 minutes, so keep adding
the water until desired softness of the Bitter Melon is achieved.
- Add Salt and Soy Sauce to season it. And cook for a minute while giving it a several turns to blend.
Bitter Melon can be consumed when it is still crispy (or even raw),
but it tends to be very, very bitter. It is not as bitter when it is
cooked very well and soaks with the all the good flavors. This
particular brand of Fermented Black bean used in this recipe is called
"Yang Jiang Preserved Black Beans." It's a semi-dried kind. It doesn't
contain any preservatives. There are ones that are very moist or in a
sauce. Do not get those kind. They tend to have preservative and other
chemicals you don't want to put in your mouth.