1 small bitter melon
Kosher salt
3 Tbsp peanut oil
1 clove garlic, sliced
1/2 lb flank steak, sliced thin
2 Tbsp black bean sauce (use the Asian sauce made from fermented black beans, not the Mexican variety)
1/2 tsp sugar
2 tsp cornstarch dissolved in 1/3 cup water
Cut
the bitter melon in half lengthwise, and scrape out the pits. Mix 1
Tbsp salt with 4 cups of water in a large bowl, and soak the melon (or
cucumber) for 5 minutes. Drain, rinse, then sprinkle 1/4 tsp salt
directly on the cut side. Place in a pot of boiling water and boil for
5 minutes. Drain, then cut into julienne strips. Heat a wok, and add
1-1/2 Tbsp peanut oil. Add the melon, toss, and add 1/2 cup water. Cook
8-10 minutes, until the melon is tender. Drain and place on a serving
plate. Add 1-1/2 Tbsp oil to the wok, and stir fry the garlic for 15
seconds. Add the beef, and continue to stir. Add black bean sauce and
sugar, and stir 1-2 minutes more. Pour in the cornstarch solution, and
stir until thickened slightly. Place the meat on top of the bitter
melon, and serve hot with steamed rice.