A New Way to Eat Bitter Gourd—stirring Bitter Gourd with Kimchi
1.
Wash the bitter gourd, remove the seeds and slice, wash the dried shrimp and soak in water for about 3 minutes to remove, mince mustard, and dice the kimchi for later use.
Pour oil in a wok until it is warm, add bitter gourd to low heat and fry it.
2.
Remove the fried bitter gourd.
3.
Leave a little oil in the pot and sauté the dried shrimp, mustard, meat, green onion, ginger and garlic.
4.
Pour in bitter gourd and kimchi and stir well.
5.
Add salt, sugar, cooking wine, chicken essence, soy sauce, sesame oil and stir-fry together to evenly taste.
6.
Add white vinegar and mix well before starting the pan.
Tips:
Mo Ji a few words:
After the bitter gourd is dry-stirred, not only is it not bitter but fragrant. The thickness of the slices of bitter gourd should be the same. The heat is easy to control. When cooking dry-stir-fried vegetables, add a little white vinegar at the end to increase the flavor and fragrance.