Pumpkin and Bittergourd Stir-fry ~ 南瓜炒苦瓜
A quick and easy pumpkin stir-fry, just that I partnered it with some bittergourd to infuse with the sweetness of pumpkin. A comforting and healthy dish and it’s delicious to load spoonfuls of it onto a bowl of hot plain white rice.
Pumpkin and Bittergourd Stir-fry ~ 南瓜炒苦瓜
Ingredients
- 150 gm kabocha squash (Japanese pumpkin), thinly sliced with skin
- 150 gm bittergourd, sliced
- 10 gm dried shrimps
- 3 pips of garlic chopped
- 1/4 cup water or more if needed
- Light soy sauce to taste
- Oil for frying
- Some curry leaves (optional)
- Add some salt into the sliced bittergourd, let sit for about 15 mins. Squeeze out any juice, rinse. This helps to extract some bitterness from the bittergourd.
- In a pan, saute the dried shrimp, garlic and curry leaves till fragrant.
- Toss in the kabocha and stir-fry. Add some water to cook the kabocha. When it’s semi-cooked, add in the bittergourd, continue to stir-fry, add water if necessary.
- Use a fork to poke into the kabocha and bittergourd to see whether they’re cooked.
- Add light soy sauce to taste.
- Dish out to serve.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2024/08/pumpkin-and-bittergourd-stir-fry.html
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