Bitter Melon and Fermented Black Bean Stuffed Shiitake

Instructions

1. 1

   Prepare the shiitake mushrooms: Carefully remove the stems and gently scrape out the gills from the caps to create a hollow space for the filling. Set aside.

   ~5 min
2. 2

   Prepare the bitter melon: Halve the bitter melon lengthwise, scoop out the seeds, and thinly slice it. Blanch the bitter melon slices in boiling water for 1 minute, then immediately plunge them into ice water to stop the cooking and reduce bitterness. Drain well and finely chop.

   ~10 min
3. 3

   Prepare the fermented black beans: Rinse the fermented black beans under cold water to remove excess salt. Lightly chop them.

   ~2 min
4. 4

   Mince the garlic and grate the ginger.

   ~3 min
5. 5

   Make the filling: In a small bowl, combine the chopped bitter melon, chopped fermented black beans, minced garlic, grated ginger, soy sauce, Shaoxing wine (if using), and sesame oil. Mix well.

   ~5 min
6. 6

   Stuff the shiitake mushrooms: Carefully spoon the filling into the hollowed-out shiitake mushroom caps, pressing gently to pack it in. Ensure the filling is relatively level.

   ~10 min
7. 7

   Steam the stuffed mushrooms: Arrange the stuffed shiitake mushrooms in a steamer basket lined with parchment paper. Steam over high heat for 12-15 minutes, or until the mushrooms are tender and the filling is cooked through.

   ~15 min
8. 8

   Prepare the sauce: While the mushrooms are steaming, mix the cornstarch and water in a small bowl to create a slurry.

   ~2 min
9. 9

   Finish the dish: Once steamed, carefully remove the mushrooms from the steamer. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the steamed mushrooms and briefly stir-fry for 1 minute.

   ~2 min
10. 10

    Thicken the sauce: Pour the cornstarch slurry into the skillet with the mushrooms. Stir gently until the sauce thickens and coats the mushrooms. Serve immediately.

    ~3 min