Fish-flavored Bitter Melon Stir-fry Recipe

Want to make a hearty dish that bursts with fish flavors without any fish added? Let’s discover the secrets behind.

Wok, colander, bowl, plate.

3 bitter melons

2 slices ginger, cut julienne

5 red chilis, seeded, diced

4 garlic cloves, minced

2 tbsps.bean sauce

1 tbsp.white sugar

1 tbsp.light soy sauce

1 tbsp.white rice vinegar

1 tbsp.chicken essence

1 tsp.salt, or to taste

1 tbsp.sesame oil

2 tbsps.vegetable oil for stir-frying

1 tbsp.cornstarch, mixed with 4 tbsps.water in a bowl

1. Rinse the bitter melon, then cut into thin strips according to P1.

P1

2. Put them into boiling water and blanch over high heat for 1 minute, or until turns a brighter green, drain thoroughly in a colander and set them aside (P2).

P2

3. Preheat a wok over medium high heat, add 2 tbsps.vegetable oil and swirl to coat the surface of the wok, saute ginger briefly until aromatic, about 30 seconds, do not brown, then add 1 tbsp.bean sauce and chilis into the wok in which it was cooked, cook until fragrant (P3).

P3

4. Put the bitter melon back into the wok, stir in 1 tbsp.light sauce, 1 tbsp.white sugar, and 1 tbsp.chicken essence, stir fry over medium heat, and tossing them all once or twice (P4).

P4

5. Give the cornstarch-water mixture a quick stir then swirl into the wok in which it was cooked, stirring to mix everything together (P5).

P5

6. Taste and season with salt if necessary, sprinkle minced garlic, 1 tbsp.sesame oil, and 1 tbsp. white rice vinegar over them, stir to mix well (P6).

P6

7. Turn off the heat, serve on a plate, serve hot (P7).

P7