Stir-Fried Bitter Melon with Chicken and Black Beans
Ingredients
2medium bitter melonsroughly 1 1/4 pounds; found in Asian Markets
1/2chicken breastor any meat you prefer, about 4 ounces
2teaspoonsfinely shredded ginger
1teaspoonShao Hsing rice cooking wineI doubled this
1teaspoonsoy sauceI use a little more
1teaspoonplus five tablespoons oil
1teaspooncornstarch
1/2teaspoonsesame oilI double this
1/2teaspoonsugar
1/4teaspoonground white pepper
1tablespoonChinese dried black beansI doubled this; these are not hard dried American beans. Sold in Asian markets, they're soft and sealed in plastic in the dried foods aisle. Not the same as black bean sauce in a jar
1clovegarlicfinely minced (I use at least 2)
Instructions
Prepare the bitter melon: Bring a pot of water to a boil in a medium saucepan. While you wait, slice the bitter melons in half lengthwise then scoop out the seeds with a spoon. Slice each half into 1/4-inch thick slices on a diagonal. Once the water's boiling, add the bitter melon slices and wait for the water to return to a boil. You may remove at this time or cook for another minute or two to reduce the bitterness. Drain and rinse under cold water (to stop cooking) and set aside.
Prepare the chicken: Cut the chicken into thin strips. Place in a bowl and and add to it the ginger, rice wine, soy sauce, 1 teaspoon cooking oil, cornstarch, sesame oil, sugar and pepper. Stir and set aside.
Prepare the black beans: Rinse the black beans in several changes of cold water until the water runs clear. Drain and mash with the garlic and set aside.
Cook: Heat a skillet over high heat. Add two tablespoons of oil then add the chicken pieces. Cook without stirring for 1-2 minutes until one side of the chicken is brown then stir fry for another 1-2 minutes. Remove from the skillet and set aside.
Add the remaining 3 tablespoons of oil and also the black bean and garlic mixture. Add the bitter melon and stir-fry for about 1 minute then add the cooked chicken (and juices). Stir fry for another minute then plate. Serve with rice.
Recipe Notes
Adapted from The Wisdom of the Chinese Kitchen by Grace Young.