Remember the Deep-Fried Bitter Gourd that I posted earlier? Well, you can also stir-fry bitter gourd with black bean sauce. I would, however, recommend to soak the bitter gourd into a lightly salted water mixture for about 15 minutes prior to cooking, to reduce it's bitterness. Okay, happy cooking :)
Stir-Fry Bitter Gourd With Black Bean Sauce
1 Medium Size Bitter Gourd (about 200 g), sliced
150 g Peeled Prawns, chopped
4 Tbsp Black Bean Sauce
1 Cup of Sliced Mixed Color Bell Peppers
1/2 of Medium Size Red Onion, sliced
3 Cloves Garlic, chopped
1 Red Chili, sliced
1 Tbsp Oyster Sauce
1 Tbsp Chinese Cooking Wine
2 Tbsp Peanut Oil
1 tsp Cornflour mixed with 1 Tbsp Water
2/3 Cup or 150 ml of Water or Chicken Stock
Heat the oil in a wok and fry the garlic until fragrant. Then add the chopped prawns and black bean sauce and give it a quick stir.
Mix in the peppers, onion, chili and stir-fry for about a minute. Add the seasoning sauce and bring it to a quick boil. Lower the heat and cook until the sauce is thickened. Serve immediately.