Braised Stuffed Bitter Melon

In Chinese medicine, bitter melon actually sweetens health and promotes longevity. In the following recipe, stuffed with a savory shiitake mushroom and tofu stuffing, it’s simply delicious. Serve on a bed of brown rice for a complete meal.

MAKES 4 SERVINGS

1 pound bitter melon (1 large or 2 small), cut crosswise into 1-inch-thick pieces

3 dried Shiitake mushrooms, soaked in hot water to cover 20 minutes, or until softened, rinsed and drained

6 ounces firm tofu, drained and mashed

2 scallions, green parts only, finely chopped

2 tablespoons finely chopped fresh cilantro

1 1⁄2 tablespoons cornstarch

2 teaspoons reduced-sodium soy sauce

1 teaspoon Shaoxing rice wine, dry sherry, sake, or dry white wine

1 teaspoon toasted (dark) sesame oil

1⁄2 teaspoon salt, plus additional, to taste

Freshly ground black pepper, to taste

2 tablespoons peanut oil

1 fresh red chili pepper, seeded and thinly sliced

1 teaspoon fermented (salted) black beans, rinsed and chopped

2 large cloves garlic, finely chopped

1 cup reduced-sodium vegetable broth

2 tablespoons vegetarian oyster sauce or mushroom soy sauce

1 teaspoon sugar

1 tablespoon water

In a large saucepan, cook the bitter melon in boiling salted water 2 minutes; drain and let cool. Stem the mushrooms; finely chop 2 and thinly slice 1. Place chopped mushrooms in a small bowl and set the sliced one aside. Add the tofu, scallion greens, cilantro, 1⁄2 tablespoon cornstarch, 1 teaspoon soy sauce, wine, 1⁄2 teaspoon sesame oil, salt, and pepper to the bowl; mix well to thoroughly combine. Let stand 15 minutes to marinate at room temperature. In a small skillet, heat 1⁄2 tablespoon peanut oil over medium heat. Add the chili pepper, black beans, and garlic; cook, stirring, until fragrant and softened, 2 to 3 minutes. Add the broth, oyster sauce, remaining 1 teaspoon soy sauce, sugar, salt, and black pepper; bring to a boil over medium-high heat. Remove from heat and set aside. In a small container, mix the remaining 1 tablespoon of cornstarch with the water until well blended; set aside. Using a small spoon, carve out the seeds and some soft flesh in the middle of each melon slice. Stuff each melon slice with equal amounts of the tofu mixture, forming a small dome on top. In a large nonstick skillet with a lid, heat the remaining 11⁄2 tablespoons of peanut oil over medium heat. Add the stuffed melon and cook 3 minutes, without stirring or turning, or until lightly browned on the underside. Add the reserved broth mixture and sliced mushroom and bring to a simmer; reduce the heat to medium-low and cook, covered, until melon and mushroom slices are tender, stirring the melon slices gently in the sauce occasionally, 5 to 10 minutes. Stir in the cornstarch mixture and remaining 1⁄2 teaspoon of sesame oil; cook, uncovered, stirring gently, until mixture is thickened, 2 to 3 minutes. Spoon some sauce over the stuffed melon. Serve at once.

{PER SERVING} Calories 175 • Protein 9g • Total Fat 10g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 14g • Dietary Fiber 4g • Sodium 806mg

hancheng

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