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BULLETIN" CO, HAWAII EXPERIMENT STATION 
salt, pepper, soy sauce, and finely cut onion or chives. Chop fine 
and add to meat mixture. Stuff the balsam-pear sections with the 
meat mixture. Brown both ends of the stuffed pear in a frying 
pan containing 1% teaspoons peanut oil. Remove from pan and 
place in a saucepan with enough water to make gravy. Sprinkle a 
little salt on the meat and allow it to cook for about 15 minutes 
before serving. 
Sweet pepper, eggplant, or bean curd may be used in place of the 
bitter melon. 
Figure 29. — Balsam-pear 
Cowpeas (Vigna sinensis). (Fig, 30) 
Chinese name : Sai dau-kok 
Japanese name: Sasage 
Shape: Pods, slightly curved. 
Size: Six to nine inches long; one-fourth inch in diameter. 
Color: Light yellow, green, or green blotched with purple. 
The cowpea is a native of Asia. It appears on the local market in 
the green-pod stage and is usually used as a vegetable without shell- 
ing. The pods are marketed in small bundles of 12 to 18. The 
slightly immature cowpea pods are prepared for the table like the 
yard-long bean. 
