cause no doubt I'm not a big fan of this dish but there is a someone in the house loves bitter gourd very much, it is the Keyman, my husband. Come to talk about this i noticed a lot of the Hakka people likes to
eat bitter gourd. They even put in bitter when they braised preserved vegetable with pork belly. I've learned this from my husband. Tell you what, it was so good. This heavenly dish added with some bitterness will make it more heavenly. Trust me, you should try.
|Stir-Fry Bitter Gourd with Pork and Black Beans|
1 medium size bitter gourd, removed seeds and thinly slice
120 g pork belly, washed and thinly slice ( together with the skin)
2 - 3 cloves garlic, peeled and mince
1 teaspoon preserved soya bean paste
1 teaspoon black beans, washed
3 - 4 ginger slice
1 stalk green onion, trimmed and chopped
11/2 teaspoon oyster sauce
1/2 teaspoon sugar
1 teaspoon cooking wine ( i used shaoxing)
1/2 teaspoon salt
2 - 3 teaspoon vegetable oil
1/2 teaspoon cornstarch ( add with 2 tablespoon water)
1/4 cup water
Marinate pork with pinch or sugar, salt and dash of pepper powder. Set aside.
Sprinkle 1/2 teaspoon salt to the pre- cut bitter gourd. Mix well.
Heat the wok with oil and add ginger and garlic to fried, add pork and fried for about 20- 30 seconds.
Add preserved soya bean paste and fermented black bean and saute for a while. Dump in the bitter
gourd and mix well everything in the wok. Add water, salt, sugar and oyster sauce last splash in the
cooking wine and close the wok lid, let it simmer on medium heat for about 1- 2 minutes.
Open wok lid taste and stir in the corn starch mixture, add in the green onion and mix combined
everything in the wok and dish up to serve.