STEWED BITTER GOURD WITH KEI CHEE

This dish looks complicated with filling and some stuffing to do, but it is quite easy to prepare if you have all the ingredients ready.  

The meat filling is tasty and the bittergourd is not that bitter after absorbing the tasty sauce. A good dish to serve with rice or porridge.

Recipe adapted from My White Kitchen [modified]

Ingredients

100 gm minced meat

Some chopped onions and garlic

1-2 dried mushrooms – soaked and chopped

Marinate with 1 tsp light soy sauce, sesame seed oil, ½ tsp pepper and 1 tbsp cornflour

1 medium small bittergourd – cut into rings, removed seeds and white pith

1 tbsp goji seeds [kei chee]

Seasoning

¾-1 tbsp each of oyster sauce and light soy sauce

¼ tsp dark soy sauce

100 ml water

Some glass noodles [I omit, if using increase oyster sauce and light soy sauce to 1 tbsp each]

Some cornstarch water

Some chopped coriander leaves or spring onions

1. Stuff marinated minced meat into bitter gourd rings. Pan fry to brown them in a non-stick pan with some oil. 
2. Add in seasoning, kei chee and water [I transfer ingredients into a claypot], bring to boil, cover and stew until bitter gourd rings are soft.
3. Add glass noodles to cook for a minute if using or thicken gravy with some cornstarch water.
4. Dish up and garnish with chopped coriander or spring onions.