Ingredients Jump to Instructions ↓

  1. Sauce:

  2. 2 teaspoons sherry

  3. 1/4 teaspoon sugar

  4. 1/4 teaspoon peanut oil

  5. Stir-fry:

  6. 1 bittermelon

  7. 1/2 teaspoon baking soda

  8. 2 tablespoons fermented black beans, rinsed

  9. 2 cloves garlic, minced

  10. 1 teaspoon cornstarch

  11. 1 cup chicken stock

  12. 2 tablespoons peanut oil

  13. 1/2 pound medium shrimp, peeled and deveined

  14. 1 teaspoon light soy sauce

  15. 1/2 teaspoon sugar

  16. 2 green onions, sliced

Instructions Jump to Ingredients ↑

  1. Prepare Sauce: In a small bowl, place cornstarch, whisk in remaining marinade ingredients until smooth. Let stand for at least 15 minutes.

  2. Prepare Stir-fry: Peel and cut bittermelon lengthwise, discard seeds, and cut into 1/16-inch-thick slices. In a medium saucepan, bring 2 cups water and the baking soda to a boil, add bittermelon, boil 2 minutes. Drain and rinse well; discard water.

  3. In a small bowl, mash black beans and combine with garlic; set aside. In a separate bowl, combine the cornstarch and stock; set aside.

  4. In a wok or skillet over high heat, heat peanut oil until very hot. Add black bean and garlic mixture, stir-frying rapidly for 15 seconds to brown garlic. Add shrimp and sauce to wok; stir-fry until shrimp are just pink, about 3 minutes. Add bittermelon, continue stir-frying for 2 minutes. Add soy sauce, sugar, and green onions; mix well. Lastly, stir cornstarch/stock mixture well and add slowly. Stir-fry until sauce thickens slightly and coats all ingredients well.


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