Skip to main content
logo
Food Advertising by

Bittergourd and egg stir-fry


This is a super easy light dish which has appeared in many blogs.  I didn't use much oil to cook this and occasionally it will appear on the table whenever I prepare white porridge, much to everyone's delight!




Heat up the wok with some oil, toss in the sliced bittergourd, stir fry.  Toss in the eggs, give it quick stir and that's all there is to it!





Fuss free, light and refreshing ....I do find the crunchy bitter gourd, so yummy!

Ingredients
  • 350 gm bittergourd
  • 2 eggs lightly beaten
  • 1  Tbsp oil
  • Some light soya sauce and pepper
  • Salt to taste
Preparation
  1. Wash the bittergourd, cut open lengthwise, remove the seeds and slice it up diagonally.
  2. Mix in some salt and leave aside for about 15 mins.
  3. Squeeze out and discard the water from the now limped bittergourd.  Rinse and drain.
  4. Lightly beat up the eggs, add in pepper and light soya sauce.
  5. Heat up the wok with oil, toss in the bittergourd, stir-fry.
  6. Add in the beaten eggs, give it a quick stir.
  7. Add salt to taste and dish up.
  8. Serve hot with rice or plain white porridge.

Comments

  1. I was doing m6y groceries list and wondering what vegetables to cook this weekend. Bingo!

    ReplyDelete
  2. A simple yet delicious dish. I love bittergourd !

    ReplyDelete
  3. i havent tried this way of cooking..and easy too!

    ReplyDelete
  4. I love this dish but my boys don't! So I can't cook this! Pity! It does looks very refreshing!

    ReplyDelete
  5. My hubs loves this! But I always find it a bit too bitter, I prefer to braise it with chicken.

    ReplyDelete
  6. Cheah, I just bought bitter gourd and thought of cooking this too. My favorite ;)

    ReplyDelete
  7. Penny
    Glad that it helps to solve your problem!

    Elin
    Yes, I do too!

    Lena
    Simple and easy to prepare!

    Jeannie
    Yup, bittergourd is cooling!

    pigpigscorner
    If you add in some salt, then after a while, squeeze out the water, give it a rinse, helps to remove some bitterness of the gourd.

    ReplyDelete
  8. I want bitter gourd! A very healthy and delicious veggie.

    ReplyDelete
  9. I used to hate bittergourd but learning to love it. And one of it is bittergourd omelette. Have a great weekend.
    Kristy
    p/s what's up lately?

    ReplyDelete
  10. Anncoo
    Great minds think alike!

    Angie
    Yes, full of nutrients which may go unnoticed!

    Kristy
    Yes, need to learn to acquire the taste!

    ReplyDelete
  11. wow I bet this will be a awesome combination :)

    ReplyDelete
  12. My mom loves bittergroud and this seems to be jus the thing i can fix for her!

    ReplyDelete
  13. Ananda
    Oh yes it is, provided you don't mind the bitterness!

    SugarPlumFairy
    Thanks for dropping by, will hop over to your blog soon!

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.



Popular posts from this blog

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Steamed Tofu ~ Beancurd

'Steamed Tofu' ~ Beancurd is always a hot favourite with my family whenever we eat out ...... nutritious and for easy digestion especially with oldies around.  For more information on  'Tofu'   read here.

Angel Food Cake ~ 天使蛋糕

  Angel Food Cake is a meringue based sponge cake with no butter, no oil and no baking powder or any rising agent.  It's aerated texture comes from the beaten egg whites.  This cake is soft, cloud-like, pillowy with a slight tinge of orange and is great to serve as dessert with some whipped cream, berries and in my case I chose grapes. Angel Food Cake ~~  天使蛋糕 Ingredients (A) 100 gm superfine flour  (plain flour also can be used) 90 gm caster sugar    (B)                                                         1.1/4 cups egg whites (approx. from 9 'L' eggs)  90 gm caster sugar  1/4 tsp salt 1.1/2 tsp cream of tartar OR 2.1/2 tsp lemon juice        1/2 tsp vanilla paste or 1 tsp vanilla essence (I used vanilla paste) Method Pour the egg whites into a clean mixing bowl.  (Egg whites should be at room temperature for them to inflate well).  Set aside for about 30 mins. Mix the flour with the caster sugar, sift thrice.  Set aside. Add lemon juice, salt and vanilla paste into t