I am Bitter #weekendcooking

Asian cooking is basically characterized by strong aromatic components that impart a huge burst of flavor. With the variety of spices found in any Asian market, simple recipes can be elevated.

Over the weekend, I was craving a taste of home. I wanted to have something savory. I woke up early that Sunday to buy all the ingredients I needed for a stir fried bitter gourd and mushrooms in oyster sauce.

What’s great with majority of Asian dishes is that you don’t really need the exact measurement of ingredients and condiments. The sweetness or saltiness of your food will greatly rely on your preference.


So, for this dish, let me walk you through the steps.

  1. I tossed a handful of thinly sliced pork and very little minced garlic (because I love the aroma of it) in a skillet and fried it for a good few minutes until golden brown Oh by the way, You can also use ground pork or chicken.
  2. Set it aside.
  3. Using the same skillet and the fat from the pork (reduce the amount of oil if there’s too much so you won’t look like you’ve been kissed by a pig when you eat it 🤣🤣🤣).
  4. Saute the garlic, onion and tomato. I placed a spoonful of minced garlic and sliced onion. Native tomatoes in the Philippines are juicy and mostly small in size. I used two. Just enough to give the food some acidity.
  5. I added the sliced button mushrooms and gave the skillet a quick shake.
  6. Almost immediately, I tossed the sliced bitter gourd into the bunch. Mixed the ingredients carefully for 2 minutes (I like my vegetables crunchy!).
  7. Poured enough oyster sauce to give my dish flavor!

By the way, you can add water if you want to. I like my sauce thick so I didn’t add any.



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