Place prepared ampalaya into a large bowl, smother with plenty of salt and pour enough water to fill above the ampalaya. Set aside to soak for 20 min.
Ingredients:
- 1 tablespoon MSG
- 2 garlic cloves, peeled and smashed
- 1 large ampalaya (bittermelon/bittergourd)
- 1 small onion, cut in half and sliced crosswise
- 2 tablespoon ginger root julienned
- 1 tablespoon of soy sauce
- 1/4 cup water
- 2 tablespoon of corn oil for stir-frying
- 1 tablespoon of Asian sesame oil
- The marinade: 1/2 pound beef loin
- 2 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1 tablespoon white sugar
- 1/2 tablespoon of salt
Cooking Directions:
1
2
Place sliced beef into another large bowl along with 1 tablespoon of soy sauce, sugar, salt, MSG, cornstarch, sesame oil and garlic, mix well. Cover and marinate in fridge for 20 minutes.
3
Once ampalaya and beef are ready, heat 2 tablespoons of corn oil in a large wok over medium heat and bring to a smoking point. Then add beef strips and sauté until no longer pink (about 15 seconds). This is best done in batches. Set aside.
4
In the same wok, heat remainder of corn oil, add garlic and ginger. Sauté until brown (about 15 seconds) then add ampalaya and sauté for 1 minute.
5
Next, add onions, and beef. Add water, remainder MSG and soy sauce, cover and simmer on medium low heat until ampalaya is tender (about 6 minutes).
6
Add salt, to taste. Serve hot with rice.
