By Judy Wu

1 medium-size bitter melon
1–2 tablespoons canola or vegetable oil
1/2 pound ground pork
2–3 cloves garlic, crushed
2 small chili peppers, sliced (optional)
3 heaping teaspoons black bean sauce,
including the liquid in the jar
pinch of sugar

Boil water in a pot for blanching the melon. Cut the melon in half, scoop out the seeds and the soft white flesh with a teaspoon. Slice thinly (not paper thin). Drop melon slices in boiling water and bring it back to boil for about 2–3 minutes. Drain. Heat oil on high heat in a wok or pan, add ground pork and stir constantly until half cooked. Add garlic and chili peppers and stir-fry for another minute. Add black bean sauce and stir until the pork mixture is almost dried. Add the melon and stir-fry until the melon slices are well coated by the ground meat. Add sugar and stir quickly.

Serve immediately over rice.