Ginisang Ampalaya is a simple, budget-friendly dish with bitter melon sautéed with aromatics, ground meat, and scrambled eggs. It's both easy to prepare and delicious, making it a popular choice for a quick and satisfying meal.
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Ingredients you'll need
Notes and substitutions
- Ampalaya: To reduce the bitterness, make sure to remove the white pith and seeds using a spoon. Then, massage a generous amount of salt into the slices and let them sit for about 15 minutes. Rinse and gently squeeze the slices afterward. You can also quickly blanch them in boiling water with a bit of baking soda for a minute, then rinse with cold water.
- Ground pork: Feel free to use ground chicken or beef, shrimp, or tofu as a leaner alternative.
How to make this recipe
Step 1: Prepare the sauce
In a bowl, combine 1 tablespoon soy sauce, 2 tablespoons oyster sauce, 2 teaspoons cornstarch, and ½ cup water. Whisk it all together and set it aside.
Step 2: Brown the pork
Over medium heat, add a bit of cooking oil in a wok or pan. Toss in 8 ounces of ground pork, breaking it apart as it cooks until it's browned and crispy. Sprinkle with salt and black pepper, then push the pork to one side of the wok.
Step 3: Sauté the aromatics
Add 1 small onion and 4 cloves of garlic, then sauté until softened. Then, add 2 ripe tomatoes and cook until they start to caramelize.
PRO TIP: Allow the aromatics to break down and caramelize slowly, adding more oil as needed. This process creates a rich and flavorful base, so don't rush it.
Step 4: Cook the ampalaya
Add the sliced ampalaya, mixing it well with other ingredients. Sauté until the ampalaya is tender yet still has a bit of crunch, which should take about 3 minutes.
Step 5: Add the eggs
Make room in the center of the wok by pushing the ampalaya to the sides. Add a bit of oil, then pour the 3 beaten eggs into the center.
Let the eggs set for about a minute, then gently stir to scramble and mix them with the rest of the ingredients. Be careful not to overcook the eggs; they should remain tender and slightly moist.
Step 6: Add sauce and thicken
Pour the prepared sauce over the mixture and stir everything together. Let it cook for a few minutes until the sauce thickens. Then, turn off the heat.
Serve and enjoy your Ginisang Ampalaya hot, ideally with steamed white rice or Sinangag!
Recipe FAQs
Absolutely! You can skip the eggs if you'd like. The dish will still taste great with just the veggies and meat.
Yes, you can lessen the bitterness of the ampalaya. After slicing, sprinkle the pieces with a generous amount of salt and gently massage them. Let them sit for about 15 minutes, then squeeze out the excess liquid and rinse them well before cooking. This process helps draw out some of the bitterness.
More ampalaya recipes
- Ampalaya Salad: A refreshing salad made with thinly sliced bitter melon, red onion, and tomatoes, dressed with a tangy vinaigrette dressing.
- Pinakbet: A vegetable stew with a variety of vegetables like squash, eggplant, okra, yardlong beans, and bitter melon, cooked with fermented shrimp paste.
- Ampalaya con Carne: Beef stir-fried with sliced ampalaya and a savory sauce.
- Stuffed Ampalaya: Ampalaya halves or rounds stuffed with ground meat, then simmered in a savory sauce.
- Sinigang: A classic Filipino soup with pork, shrimp, or fish with an assortment of vegetables in a tangy tamarind broth.
- Ginataang Ampalaya: Bitter melon cooked in creamy coconut milk, along with shrimp, fish, or pork.
- Ampalaya Atchara: Filipino quick pickle with bitter gourd, marinated in a sweet and tangy brine.
Other vegetable recipes you may like
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📖 Recipe
Ginisang Ampalaya
Equipment
- Wok, skillet, or sauté pan
Ingredients
- 2 medium size ampalaya see note
- 8 ounces ground pork see note
- 1 small onion finely chopped
- 4 cloves garlic minced
- 2 ripe tomatoes chopped
- 3 eggs
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce sub: 1 tablespoon fish sauce
- 2 teaspoons cornstarch
- ½ cup water
- Salt and pepper to taste
- Neutral oil for sautéing
Instructions
- In a bowl, whisk together soy sauce, oyster sauce, cornstarch, and ½ cup water. Set aside.
- Heat oil over medium heat and brown the ground meat, breaking it up and cooking until browned and crispy. Season with salt and pepper to taste. Once cooked, push the pork to one side of the wok.
- Sauté garlic and onion until softened. Add the tomatoes and cook until they caramelize.PRO TIP: Allow the aromatics to break down and caramelize slowly, adding more oil as needed. This process creates a rich and flavorful base, so don't rush it.
- Add the thin slices of bittermelon, mixing it well with the other ingredients. Sauté until tender but still crisp, about 3 minutes.
- Make room in the center of the wok by pushing the ampalaya to the sides. Add a bit of oil, then pour the beaten eggs into the center. Let the eggs set for about a minute, then gently stir to scramble and mix them with the rest of the ingredients. Be careful not to overcook the eggs; they should remain tender and slightly moist.
- Pour the prepared sauce over the mixture and stir everything together. Let it cook for a few minutes until the sauce thickens. Then, turn off the heat.
Notes
- Ampalaya: To reduce the bitter taste, make sure to remove the white pith and seeds using a spoon. Then, massage a generous amount of salt into the slices and let them sit for about 15 minutes. Rinse and gently squeeze the slices afterward. You can also quickly blanch them in boiling water with a bit of baking soda for a minute, then rinsing them with cold water to stop the cooking process.
- Ground pork: Feel free to use another protein like ground chicken or beef, shrimp, or tofu.
Babes says
Hi Nora,
Just want you to know how grateful I am for having come across your Web page. Thank you so much for the delicious and simple recipes you have continuously shared with your followers. I have tried a few and must say they are easy to follow and come out spot on to my expectation.
Wishing you all the best and hope you don’t tire sharing your God-given gift and talent. God bless.
Nora Reyes says
Hello Babes,
Thank you so much for your kind words! It means a lot to hear that you've been enjoying the recipes and that they've turned out well for you. I truly appreciate your support and encouragement. It’s messages like yours that keep me inspired to continue sharing. Wishing you all the best! Take care and God bless!
Melanie says
This is the best ginisang ampalaya. Thank you for sharing!
Nora Reyes says
Hi Melanie, It's always my pleasure! Glad you liked it.