Steamed Stuffed Bitter Melon with Vegetarian Mince in Black Bean Sauce

Name: Steamed Stuffed Bitter Melon with Vegetarian Mince in Black Bean Sauce
Cook time: 35 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong35 minVegetarian

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Servings

Ingredients

Proteins

300 g Firm Tofu
2 tablespoons Vegetarian Oyster Sauce

Aromatics

3 cloves Minced Garlic
1 inch piece Minced Ginger
0.25 teaspoon White Pepper
2 stalks Sliced Spring Onions (for garnish)
1 Sliced Red Chili (for garnish, optional)

Sauces & Seasonings

1 tablespoon Light Soy Sauce
1 teaspoon Sugar
1 teaspoon Sesame Oil
2 tablespoons Cornstarch (for vegetarian mince)
1 tablespoon Cornstarch (for sauce thickening)
2 tablespoons Water (for sauce thickening)
2 tablespoons Vegetable Oil
0.5 cup Water or Vegetable Broth (for black bean sauce)

Vegetables

6 large Dried Shiitake mushrooms (soaked, stems removed, diced)
0.5 medium Carrots (diced)
2 tablespoons Fermented Black Beans (rinsed, mashed)

Other

2 medium Bitter melon
5 Water chestnuts (diced)

Instructions

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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Ingredients

Proteins

300 g Firm Tofu
2 tablespoons Vegetarian Oyster Sauce

Aromatics

3 cloves Minced Garlic
1 inch piece Minced Ginger
0.25 teaspoon White Pepper
2 stalks Sliced Spring Onions (for garnish)
1 Sliced Red Chili (for garnish, optional)

Sauces & Seasonings

1 tablespoon Light Soy Sauce
1 teaspoon Sugar
1 teaspoon Sesame Oil
2 tablespoons Cornstarch (for vegetarian mince)
1 tablespoon Cornstarch (for sauce thickening)
2 tablespoons Water (for sauce thickening)
2 tablespoons Vegetable Oil
0.5 cup Water or Vegetable Broth (for black bean sauce)

Vegetables

6 large Dried Shiitake mushrooms (soaked, stems removed, diced)
0.5 medium Carrots (diced)
2 tablespoons Fermented Black Beans (rinsed, mashed)

Other

2 medium Bitter melon
5 Water chestnuts (diced)

Instructions

Cut bitter melon into 1-inch thick rounds. Remove seeds and white pith with a spoon, creating a hollow ring.

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.

Generously fill each bitter melon ring with the vegetarian mince.

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.

While steaming, heat Vegetable Oil in a small saucepan over medium heat. Sauté Minced Garlic, Minced Ginger, and Fermented Black Beans until fragrant.

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.

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.