| | STUFFING |
| 1/2 | lb | Pork, ground [I minced it with cleavers. S.C.] |
| 4 | | Fresh water chestnuts, peeled and finely minced |
| 1 | ts | Minced fresh ginger root |
| 2 | tb | Minced scallion |
| 1 1/2 | tb | Shaoxing wine or dry sherry |
| 1/2 | ts | Salt |
| 1/2 | ts | Sugar |
| 1 | tb | Thin soy sauce |
| 1 | | Egg, lightly beaten |
| 1 | ts | Cornstarch |
| 2 | lg | Bitter melons, about 3/4 to 1 lb. |
| | SAUCE |
| 2 | tb | Peanut oil |
| 2 | ts | Minced garlic |
| 1 1/2 | tb | Fermented black beans |
| 1 | tb | Shaoxing wine or dry sherry |
| 3/4 | c | Chicken broth |
| | Salt to taste |
| 1/2 | ts | Cornstarch mixed with 1 teaspoon cold chicken broth |
| 1 | tb | Sesame oil |
| | From Ken Hom's book, Chinese Technique. |
