Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----stuffing-----
     1/2  pound         pork -- ground
   4                    fresh water chestnuts -- peeled and finely
                        -- minced
   1      teaspoon      minced fresh ginger root
   2      tablespoons   minced scallion
   1 1/2  tablespoons   Shao Hsing wine or dry sherry
     1/2  teaspoon      salt
     1/2  teaspoon      sugar
   1      tablespoon    thin soy sauce
   1                    egg -- lightly beaten
   1      teaspoon      cornstarch
   2      large         bitter melons -- about 3/4 to
                        - 1 lb.
                        -----sauce-----
   2      tablespoons   peanut oil
   2      teaspoons     minced garlic
   1 1/2  tablespoons   fermented black beans
   1      tablespoon    Shao Hsing wine or dry sherry
     3/4  cup           chicken broth
                        salt to taste
     1/2  teaspoon      cornstarch mixed with 1 -- teaspoon cold
                        -- chicken broth
   1      tablespoon    sesame oil

Preparation:

Combine the stuffing ingredients in a large bowl. Mix them thoroughly. The hands are the best tool for this job. Cut the bitter melon into 1-inch slices; discard the end pieces. With a paring knife, trim out the insides. Lift them out. Stuff the cavity of each slice with a generous spoonful of stuffing. Arrange the stuffed pieces of vegetable on a plate and set the plate on a trivet in a wok over enough hot water to come within 1 inch of the plate. Cover the wok and steam the food for 20 minutes. Remove the platter and trivet. In a separate wok or pan, prepare the sauce. First heat 2 tablespoons peanut oil. Add the garlic and fermented black beans, stir for a minute, then add the Shao Hsing wine, chicken stock and salt. Add the liquid that results from the steaming of the melon. Bring the mixture to a boil. Thicken with the dissolved cornstarch and flavor with sesame oil. Pour the sauce over the bitter melons and serve. Serves 2 as a main course. NOTE: Hom makes no mention of blanching although another bitter melon recipe in another book *does* say that it will cut the bitterness.