Light soy sauce, sesame oil, Chinese wine, and powdered pepper add subtle depth to this simple Cantonese stir-fry of bitter gourd and eggs.
INGREDIENTS
Bitter gourd slices
Eggs
Minced garlic
½ tsp Chicken seasoning powder
Seasonings for 2 eggs – ½ tsp light soy sauce, ½ tsp Chinese wine, ½ tsp sesame oil, and ¼ tsp ground pepper
DIRECTIONS
- Cut the bitter gourd in half along its length. Use a spoon to get the seeds out. Cut thin slices that are 3 mm thick or whatever thickness you want. Toss into a bowl.
- Sprinkle 1 ½ tsp salt all over the slices of bitter gourd to make them less bitter and less juicy. Rub the salt into the slices of gourd, or toss them around a few times to spread the salt. Leave aside for 15 minutes.
- Pour out the liquid. Rinse the slices a few times to get rid of the extra salt. Drain and put away.
- Mix the powder or granules of chicken stock with hot water. Break the eggs into a separate bowl, beat them lightly, and then season them with light soy sauce, Chinese wine, sesame oil, and ground pepper.
- Put a wok or frying pan over medium heat to heat up. Add the oil when the wok or pan is very hot.
- When the oil is hot, stir-fry the garlic and salted radish for about 10 to 15 seconds, until the garlic smells good. Stir fry the gourd slices for about 2 minutes, or until they start to soften and become a little limp.
- Mix in the water, chicken stock, and sugar. Mix well by tossing for a few seconds.
- Raise the temperature to high. Add the eggs that have been lightly beaten and stir-fry them until they are cooked but still a little wet. Put out the fire. Move to a dish for serving and serve right away.
