Stuffed Bitter Melon with Tomato Sauce
Ingredients
3 pounds bitter melons
3 tablespoons canola oil, for shallow frying
STUFFING
20 ounces firm tofu
10 medium dried wood ear mushrooms, soaked in warm water for 2 hours
2 ounces of bean thread noodles, soaked in warm water for 2 hours
1 leek, white part and 1 inch of green part, finely chopped
1 tablespoon agar powder
2 teaspoons salt
½ teaspoon ground pepper
1 teaspoon dry mushroom seasoning
TOMATO SAUCE
1 lb fresh tomato or 4 ounces canned tomato sauce
2 tablespoons tomato paste
1 teaspoon oil
16 ozs water
16 ozs Vegetarian Soup Base (see Vegetarian Soup Base)
3 leeks, white part and some green part, finely chopped
2 teaspoons sugar
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dry mushroom seasoning
Directions
- Prepare the filling and the bitter melon according to the Stuffed Bitter Melon recipe in Mahayana Path without Interruption.
- Fry the steamed stuffed melon slices in 3 tablespoons oil until golden brown on both sides, remove from the pan and set aside.
- To make the sauce, using the same pan, add 1 teaspoon oil, turn the heat to medium high, and fry the leeks until lightly browned. Then add the tomatoes or tomato sauce and stir fry for 3 minutes. Add tomato paste and stir fry for another minute.
- Add water and Vegetarian Soup Base and simmer for 3
- Add salt, pepper and dry mushroom seasoning.
- Return the fried bitter melons in the step 2 above to the frying pan, cover the pan with a lid, reduce heat, and simmer for 30 minutes until the melon is slightly translucent and the stuffing is fully cooked.
- Serve with rice.