Food and Recipes, Oriental Vegetable Reference and Recipe Guide, Manitoba Agriculture, Food and Rural Initiatives

This variety is also known as Balsaam Pear and Bitter Melon. Fruit is waxy in appearance with protruding nodes on its surface. Color ranges from green to white and size can vary from 6-12 inches, depending on variety. Flesh is firm and crisp and can be extremely bitter. Fu Gwa (Bitter Melon)

To prepare for use, cut in half and scoop out and discard seeds. To reduce some of the bitter flavour sprinkle with a generous amount of salt, and let stand at least 20 minutes, then rinse well and use as called for in recipe.

Stuffed Bitter Melon
½ lb (250 g) ground pork	2 tsp (10 ml) dried shrimp (rehydrated, drained and finely minced)
3 tbsp (45 ml) onion or spring onion, finely chopped	¼ tsp (1 ml) salt
dash black pepper	1 tbsp (15 ml) soy sauce
¼ tsp (1 ml) sugar	½ tsp (2 ml) oil
1 large Bitter Melon, unpeeled, washed, cut in half and seeded	4 cups (1L) boiling water
3 tbsp (45 ml) cornstarch	3 tbsp (45 ml) oil
2 tsp (10 ml) fermented black beans	2 tsp (10 ml) garlic, crushed
¼ cup (50 ml) water	1 tbsp (15 ml) soy sauce
½ tsp (2 ml) sugar	1 tsp (5 ml) cornstarch
1 tbsp (15 ml) cold water
Mix pork, shrimp and onion together with salt, pepper, soy sauce, sugar and oil. Blanch melon, drain well and cut into large squares. Dust inner surface of each square with cornstarch then spread a small amount of pork on each square. Mash black beans and garlic together. In a saucepan heat oil and add black bean-garlic mixture, then add melon squares and fry lightly. Add water, soy sauce and sugar, cover and cook until melon is tender and pork is cooked. Remove to a serving dish. Mix cornstarch and water and add to pan juices, cook until thickened and bubbly, pour over melon squares.
Makes: 4-6 servings

Chicken and Melon in Fragrant Sauce
2 tbsp (30 ml) Chinese rock sugar (or white or brown sugar)	Water
1 slice ginger crushed	1-2 cloves crushed garlic
2 tbsp (30 ml) dark soy sauce	2 tbsp (30 ml) light soy sauce
1 tsp (5 ml) five spice powder or 1 star anise	3 ½ lbs (1.5 kg) chicken pieces
1 large Bitter Melon	Salt
In a braising pot, dissolve sugar in a little water, the quantity will depend on your taste but start with 2 tbsp (30 ml) sugar and add more later if desired. Add other seasoning and chicken and enough water to just cover chicken. Bring to a boil, reduce heat then cover and simmer until chicken is cooked. Meanwhile, wash, halve and seed melon, then cut into slices. Salt melon slices and let stand 20 minutes. Rinse, drain and pat slices dry. Add melon to pot and continue cooking for 15-30 minutes or until melon is done. If sauce is thin thicken with a little cornstarch mixed with cold water.
Makes: 4-6 servings