Bittermelon is not something we used in home cooked dishes, you would only find it in your favorite Chinese restaurant, but lately a lot of the local farms have been making it readily available in the markets. This dish works well with pork or chicken.
Beef With Bittermelon
Bittermelon is not something we used in home cooked dishes, you would only find it in your favorite Chinese restaurant, but lately a lot of the local farms have been making it readily available in the markets. This dish works well with pork or chicken.
Yield: 4 Servings.
Materials
- 1/2 lb. flank steak, thinly sliced
- 5 TB oil, divided
- 1 lb. bittermelon, seeded, thinly sliced
Marinade:
- 1 TB oyster sauce
- 2 TB Aloha shoyu
- 1 TB whiskey
- 2 slices ginger, slivered
- 1/2 tsp. cornstarch
- dash of MSG, optional
Black Bean Mixture:
- 2 TB black beans
- 2 cloves garlic, minced
- 1 slice ginger, minced
Cornstarch Mixture:
- 2 TB cornstarch
- 1/4 c. water
- dash of MSG
Instructions
- In a mixing bowl, combine beef with marinade ingredients; let sit for 30 minutes.
- In a small bowl, soak black beans for 2 minutes, mashing to a paste.
- In a large wok, heat 2 tablespoons of oil.
- On high heat, stir-fry beef until medium rare.
- Remove and set aside.
- Reheat pan with 3 tablespoons of oil; stir in black bean mixture.
- Add bitter melons and cook till crisp-tender.
- Return beef to wok and heat through.
- Thicken with cornstarch mixture.
How To Serve:
- Garnish with green onion.
- Serves 4.
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