Stuffed bitter gourd

Ingredients:
Bitter gourd 2
Corn flour (cornstarch) 1 Tbsp
Firm bean curd 2 pieces, 220 g (8 oz) each
Water chestnuts 85 g (3 oz), peeled and minced
Dried Chinese mushrooms 4, soaked to soften, stems discarded and minced
Cooking oil 60 ml (2 fl oz / 1/4 cup)
Green peas 30 g (1 oz), blanched in hot water for 2 minutes and drained

Seasoning A:
Salt 1/2 tsp
Corn flour (cornstarch) 1 Tbsp
Sesame oil 1/2 Tbsp
Five-spice powder 1/3 tsp
Sugar 1/2 tsp

Seasoning B:
Light soy sauce 11/2 Tbsp
Vegetable stock 45 ml (11/2 fl oz / 3 Tbsp)
Minced garlic 1/2 Tbsp
Black fermented beans 1 Tbsp, soaked for 10 minutes, rinsed and drained
Sugar 1 Tbsp
Salt 1/2 tsp


Method
1. Cut off both ends of bitter gourd and scoop out seeds.Cut into 2-cm (1-in) thick rings. Place bitter gourd rings in a large pan of water. Bring to the boil for 2 minutes. Drain and dust insides of rings with corn flour. Set aside.

2. Blanch bean curd in boiling water for 3 minutes. Drain and pat dry with absorbent paper. Cut off and discard hard outer layer. Mash remainder.

3. Mix mashed bean curd with minced water chestnuts and Chinese mushrooms. Stir in seasoning A.

4. Heat 3 Tbsp oil in a wok and stir-fry mashed bean curd mixture for 1–2 minutes. Remove from wok with a slotted spoon and press into bitter gourd rings. Place rings onto a steaming plate, cover and steam over boiling water for 15–20 minutes.

5. Heat remaining oil in a wok. Stir-fry green peas with seasoning B for 1 minute. Spoon over steamed bitter gourd rings and serve hot.