Bitter gourd and pork rib stew 苦瓜焖排骨

Ingredients
1 bitter gourd, cut
300g pork ribs, chopped
3 cloves of garlic, minced
1 small piece of ginger, smashed
1 tbs of black bean paste
1 tbs of sesame oil
1 tbs of Shao Xing wine
1 tsp of sugar
Water

Method
Bring a pot of water to boil, blanch the pork ribs briefly to remove excess fats and scum. Heat sesame oil in a wok over medium heat, sauté ginger until fragrant and lightly brown, follow by the minced garlic and black bean paste. Add pork ribs and stir-fry for 3 minutes.

Add water till it covers the pork ribs. Bring to a boil, then simmer, covered for 30 minutes. If the liquid evaporates, add some boiling water to prevent burning. Add bitter gourd and simmer, covered, for another 10 minutes. Stir in Shao Xing wine and sugar. If you prefer thicker gravy, blend cornstarch and water to a paste to thicken the sauce.

Dish and serve.