This has become a staple recipe in the house. We swap out the pork and use a tofu scramble instead to make it veg.

Delicious! Needed the melon to cook slightly longer than 5 minutes.

Overall, pretty good and relatively robust recipe even though it's missing one instructional step (cooking the ground pork part). I used 1 lb of ground pork, which required me to figure out which part of the recipe I needed to increase. For the ground pork mixture, I will double the recipe instead of triple next time. It was overly flavored. For the sauce mixture, I will also only double the recipe next time instead of quadruple. I have to say, I'm not entirely sure why I did that (hindsight 20-20). As I introduced the sauce, I increased cooking time slightly by 3-4 mins to allow the rice wine more time to work its magic. I didn't increase the mixture for the cornstarch, but constantly stirred the mixture itself as I poured it into the skillet. That most definitely helps with eliminating clumping. Given that I significantly increased the sauce and ground pork mixtures, it turned out pretty good. I also used three rather long pieces of bitter melon and that sufficed. Determining whether the bitter melon was soft and crispy enough was challenging. I cooked the bitter melon 4-5 mins longer than the recipe called for and in the end, turned out just right in my mind (soft but not too crispy). I will definitely cook this again. Also, not bad of a recipe for making black bean sauce from scratch, which I especially appreciated as I need to cook gluten free.