Bitter Melon Stir Fry With Pork

Gather the ingredients.

Bring a large pot of water to a boil.

Cut the ends off the bitter melon and cut in half lengthwise (do not peel).

Remove the seeds and pith from the middle of the melon with a small spoon.

Cut the melon diagonally into 1/4-inch slices.

Place the sliced bitter melon in the boiling water and parboil until it is just tender, about 2 to 3 minutes, then drain.

Cut the pork across the grain into very thin, 1/8-inch thick slices that are 1 1/2 to 2 inches long.

Place in a bowl and add the soy sauce, rice wine (or the same amount of sherry), pepper, and 2 teaspoons cornstarch. Stir to combine and let the pork marinate while preparing the other ingredients.

In a small bowl, combine the chicken broth, sherry, and sugar.

In a separate small bowl, dissolve 2 teaspoons of cornstarch in 1 tablespoon water.

Rinse the black beans to remove excess salt. Mash the beans with the side of a cleaver or knife.

Stir together the beans and chopped garlic with a small amount of water.

Heat 1 tablespoon of oil in a wok over medium-high heat. When the oil is hot, add the bean and garlic mixture.

Cook, stirring for about 15 seconds until aromatic, then add the pork. Stir-fry for 2 to 3 minutes, until the pork turns white and is nearly cooked. Remove the pork from the pan.

Heat 1 to 2 teaspoons oil in the wok, as needed. When the oil is hot, add the bitter melon. Stir-fry for a minute, then pour in the chicken broth mixture. Add the pork back into the pan, stirring to mix everything together.

Cover and simmer for 2 minutes.

Re-stir the cornstarch and water mixture. Push the other ingredients to the sides of the wok and add it to the chicken broth in the middle of the wok, stirring to thicken. Stir everything together, stir in the sesame oil, and season with salt or pepper if desired.

Serve hot and enjoy!