This homegrown White Bittergourd [Taiwan specie] weighs about 450 gm. A little over ripe when plucked. The inside is not packed with seeds.
With the inner white pulp slightly scraped off, it does not tastes bitter at all. Still crunchy though it looks a bit of golden. A homey dish, stir fried with some minced meat, small red chillies and preserved fermented black beans that goes well with rice or porridge.
450 gm white bittergourd - seeded and sliced
1 tbsp preserved fermented black beans - rinsed
50 gm minced meat
some chopped ginger and garlic
some small red chillies
some chopped coriander - garnishing
Seasoning - oyster sauce and mushroom stock granules
- Wash bittergourd under running water. Cut halve, scrape off the seeds and some of the white pulp. Rinse, cut into thick strips and sliced slantwise into pieces.
- Heat a non stick wok with some oil, saute chopped ginger and garlic until aromatic. Add in the minced meat. Fry until fragrant.
- Add in the bittergourd, continue to stir fry until the ingredients are well combined. Drizzle in some water to cook the meat thoroughly.
- Add in black beans, red chillies and seasoning to taste.
- Cook until bittergourd is soft before dishing out to serve. Garnish with some chopped coriander leaves.