Stir-Fry Bitter Gourd with Smoked Pig Belly
Wow... it's been a year since my last post on this blog. Longing for sharing my cooking with you all makes me feel like cannot wait to start it over again. My cooking not as good as a chef, but cooking is my passion and I really love simple cooking... easy cooking with simple ingredients.
So, this is my first recipe for the year... Stir-fry bitter gourd with smoked pig belly. I really like bitter gourd although the bitterness of this melon might turn some people away... even though it taste bitter, the nutrient content in it can really give sweetness to the health. To those who have diabetes, I advise you to try consuming this melon because it will benefit you.
The ingredients:
- 1 medium size bitter gourd
- 400g smoked pig belly
- some minced garlic and ginger
Seasoning:
- salt to taste
- 1/2 tbsp soy sauce
- 1 tbsp lihing or shao hsing wine
- 1/2 tbsp sesame oil
- a pinch of MSG (optional)
- a pinch of pepper powder
- 1 tbsp cornstarch solution
Methods:
- Halve lengthwise and scoop out all the seeds of the bitter gourd. Slice into 1/4-inch thick and set aside.
- Clean and slice smoked pig belly.
- Heat up 1 tablespoon oil in a preheated wok. Add in minced garlic and ginger. Stir for about 15 seconds or until aromatic.
- Add in the smoked pig belly. Pour in soy sauce and stir-fry until almost cook.
- Then, put in the sliced bitter gourd; add in all seasoning followed by a few tablespoon of water. Stir briskly for a few second until well combined. Simmer for about 20 seconds or until the water almost evaporate.
- Finally, add in the cornstarch solution. Bring to boil and then turn the fire off. Serve with hot plain rice.
