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PREP:
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Finely mince the water chestnuts.
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Trim the ends off the bitter melons ans slice into 1 inch slices.
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Using a small paring knife, carefully cut out the pulp and seeds in the center of each slive, leaving onlu the melon wall.
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Rub the inside of each slice with coating of cornstarch.
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METHOD:
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the slices:
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Combine all of the stuffing ingredients in a large bowl.
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Mix them thoroughly using freshly washed hands.
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Rub more starch into the inner surfce of each slice of bitter melon, then stuff the cavity of each slive with a generous spoonful of stuffing, enough to completely fill the cavity.
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As the slices are stuffed, arrange them on a plate and set the plate in a steamer with water coming within an inch of the plate Cover and steam for 20 minutes.
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Arrange hte coked slices on a serving plats, reserving the juices on the plate for the sauce.
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the sauce:
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In a separate wok or pan, heat 2 T.
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peanut oil, add the garlic and black beans, then stir fry for a minute or two, then add the Shaoxing wine, chicken stock and salt.
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Add the reserved juices from the steaming of the melon slices.
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Bring the mixture to a boil.
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Thicken with the dissolved cornstarch and flavor eith sesame oil.
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Pur sauce over bitter melon and serve with white rice.
