Ingredients:
A
• 570g bitter gourd / ampalaya
• 1 medium white onion
• 2 cloves garlic
• cooking oil
• 2 tsp ginger
B- Marination
• 350g sliced pork
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 1 tsp ground black pepper
Sauce:
• ½ cup water
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
Methods:
Slice the ampalaya and soak with water and salt for 10 minutes. Drain and set aside.
Marinate the pork in Set B for about 20 minutes.
In a pan add cooking oil. Stir-fry the pork for about 5-7 minutes until tender. Remove from pan. In the same pan, add a little oil. Saute the ginger, garlic and some onions until they are softened.
Add the sliced ampalaya, stir fry for 3 minutes until tender-crisp. Add the pork, stir fry until combined. Pour in the prepared sauce, stir and cook for a few minutes. Sprinkle with some onions and toss together until well incorporated.