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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a wok fill about one third of water and cover and bring to a boil. | 2. On a cutting broad slice the bitter melon lengthwise and remove the seeds with a spoon and set aside. | 3. In a mixing bowl combine pork, green onion, egg, salt, pepper, sugar, ginger, oyster sauce, wine and cornstarch and mix together and divide the pork mixture into four and place the pork mixture into each shell bitter melon and place into bamboo steamer and cover into the wok with the boiling water for 20 minutes. | 4. In a saucepan add in the chicken broth, oyster sauce, onion powder and sesame oil and bring to a boil add in some cornstarch roux for from a light sauce. | 5. After the bitter melon is steamed remove from the bamboo steamer and plate the bitter melon onto a serving plate and top with the sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork	1 1/2		ground	2558.304	0.0	94.6436	238.6163
green onion	1	stalk	minced	3.24	0.6888	0.1164	0.0564
egg	1			71.5	0.36	6.28	4.755
salt	1	teaspoon		-	-	-	-
white pepper	1/3	teaspoon		2.3680000000000003	0.5489	0.0832	0.017
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
ginger	1 1/2	1/2	minced	2.4	0.5331	0.0546	0.0225
oyster sauce	2	tablespoons		18.36	3.9312	0.486	0.09
lee kum black bean paste	1	tablespoon		-	-	-	-
rice wine	3	tablespoons		-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
bitter melon	2			-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
oyster sauce	1	tablespoon		18.36	3.9312	0.486	0.09
onion powder	1	teaspoon		8.184	1.8989	0.2498	0.025
sesame oil	1/2	teaspoon		19.89	0.0	0.0	2.25
cornstarch roux				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.