By Aparna Dutta
December 30th, 2023
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This is a simple Cantonese stir-fry recipe that combines bitter gourd with eggs and is flavorfully enhanced with ground pepper, ground soy sauce, sesame oil, and Chinese wine. This can be served as a light and refreshing side dish during any meal to go with the main course.
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1 Medium-sized bitter gourd 1-1 ½ tsp salt 2 tbsp oil 2 Cloves garlic peeled and minced 2-3 Tsp minced salted radish ½ Tsp chicken stock powder or granules 3 Tbsp hot water 1 Tsp sugar 2 Eggs lightly beaten ½ Tsp light soy sauce ½ Tsp Chinese wine ½ Tsp sesame oil ¼ Tsp ground white pepper
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Cut the bitter gourd lengthwise. Scrape out the seeds. Cut thinly into 3-mm slices. Transfer to a bowl.
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Salt the bitter gourd slices nicely to lessen their bitterness and juice content. Toss the slices of gourd to distribute the salt, or rub it in evenly. Set aside for fifteen minutes. Then drain the juice.
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Add hot water to melt any granules or powders of chicken stock. Crack the eggs into a different bowl, give them a quick beat, and mix add ground pepper, sesame oil, Chinese wine, and mild soy sauce for flavour.
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Heat a frying pan. Add the oil when the pan is really hot.
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Stir-fry the garlic and salted radish for 10 to 15 seconds, or until fragrant comes out. Mix the gourd slices and stir for approximately two minutes, or until they begin to soften and become slightly limp.
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Add the sugar and chicken stock water. Toss briefly to ensure it has blended well
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Set the temperature to high. Add the eggs and stir-fry until they are slightly moist and scrambled. Switch off the heating source. Serve it hot.
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