Bitter Melon with Beef Stir-Fry

Recipe courtesy Patty M, from New Roots for Refugees

1 T dry sherry

1T soy sauce

1/2T cornstarch

1/2 lb beef tenderloin, cut into thin strips

1lb bitter melon, sliced lenth-wise, pulp and seeds removed

1/2t salt

1 red bell pepper, sliced thinly

2T peanut oil, divided

2 garlic cloves, minced

1T grated fresh ginger root

2T black bean sauce (available at most Asian grocers)

2t sugar

Chipped cilantro

Combine sherry, soy sauce, and cornstarch in a small bowl. Add beef strips, coat thoroughly and set aside to marinate. Slice bitter melon thinly; put into a bowl and sprinkle with salt. Let sit for 20min, then squeeze out water.

In a hot wok, heat 1T of the oil. Add bitter melon, garlic, and ginger; stir-fry for about 3min. Remove the vegetables and put onto a warm serving plate. Add remaining 1T oil to wok, heat, then add beef strips, reserving marinating juices. Stir over high heat until meat starts to brown, but is still pink inside. Add marinating juices, bean sauce, 1C water, and the sugar. Cook for one more minute (do not overcook). Arrange beef strips over the vegetables. Garnish with cilantro.