Bitter-gourd can be substituted with mo-gua/hairy-cucumber
4 cloves of garlic
1 tsp salt
2 tsp cornstarch
1/3 tsp chicken powder
1 Tbsp dark soy sauce;
dash of sesame oil; dash of pepper
1 tsp sugar
1/2 tsp chicken stock (powder)
1/2 tsp dark soy sauce
125ml chicken stock;
2 Tbsp crushed fermented black beans
1 tsp cornstarch
1 Tbsp water
Chop pork finely (or use ground pork) and marinate for 10 minutes. Set aside.
Wash and seed bitter gourds. Cut into ring-shapes. Put gourds in water to boil for two to three minutes. Rinse in cold water and wipe dry. Wait for gourds to cool off. Spread cornstarch on the inside ring of gourds. Then stuff in pieces of pork.
Sauté garlic in a wok. Put in bitter melons to fry for 2 minutes. Flip over the other side to fry for another 2 minutes. Add in seasoning and then fry a little longer until pork is thoroughly cooked. Put in thickening. Ready to serve.