Okinawan cuisine: stir-fried bitter gourd
The traditional Okinawa stir-fried bitter gourd will also add eggs to stir-fry, but I personally feel that scrambled eggs have limited improvement in the overall taste, and increasing the stir-fry time can easily cause other ingredients to break, so I didn’t add eggs! Of course, if you want to add an egg, it’s absolutely fine! The luncheon meat part is easier to buy in American stores, I use a smoked hot dog to imitate it, cut off the casing and then cut it into slices, it looks very much like luncheon meat! For the
The method of frying bitter gourd
Step 1
Preparation: Remove the inner capsule and white film of bitter gourd and cut into slices, hot dogs and tofu into slices, cut the onion into small slices, and shave the carrot into thin strips for later use
Step 2
I used hot dogs cut into slices instead of luncheon meat, so it’s okay to use pork slices instead!
Step 3
Add bitter gourd to boiling water, add salt and blanch for about 20 seconds before cooking
Step 4
Put a small amount of oil in the pot, heat it up, then add onions and hot dog slices, stir-fry slightly until fragrant, and then start the pot
Step 5
At this time, there should still be a small amount of oil left in the original pot, no need to add additional oil, just add the tofu and fry until colored
Step 6
Stir-fry the bitter gourd, sautéed onions, hot dogs and shredded carrots in the pot, then pour in mirin, soy sauce and a small amount of water and continue stir-frying
Step 7
Stir-fry with a small amount of rice wine until cooked, then start the pot, and finally sprinkle some bonito flakes to finish stir-frying bitter gourd in Okinawa!
Cooking tips for stir-frying bitter gourd
I bought a small bitter gourd, you can buy a large one, it will be more convenient to remove the seeds.