Ginisang Ampalaya
Sautéed bitter melon with aromatics, scrambled eggs, and ground pork.
Servings 6
Calories 159kcal
Cost $7-$9
Equipment
- Wok or wide pan
Ingredients
- 2 medium ampalaya halved, seeded, and thinly sliced
- 8 ounces ground pork
- 1 small onion finely chopped
- 4 cloves garlic minced
- 2 ripe tomatoes chopped
- 3 eggs beaten
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- ½ cup water more as needed
- Salt and pepper to taste
- Neutral oil
Instructions
- Mix the soy sauce, oyster sauce, cornstarch, and ½ cup water in a small bowl. Set aside.
- Heat a wok or large pan over medium heat. Add the pork and a little water, breaking up the pork as it cooks. Once the water evaporates, let it brown, adding a little oil if needed. Season lightly with salt and pepper, then push to one side.
- Add the onion and garlic, then cook until softened. Add the tomatoes and cook until soft and starting to caramelize. Stir everything together.
- Add the ampalaya and cook for about 3 minutes, until slightly softened.
- Push everything to the sides. Add a little oil to the center, then pour in the eggs. Let them begin to set, then gently scramble and mix with the ampalaya.
- Stir the sauce again, then pour it into the pan. Toss and simmer until thickened. Taste and adjust the seasoning, then serve with rice.
Notes
- Ampalaya: Choose firm, green ones. For less bitterness, salt the slices for 15 minutes, rinse well, and gently squeeze out excess water.
- Ground pork: Substitute ground chicken or beef, shrimp, or tofu.
- Tomatoes: Use ripe ones and cook until soft and starting to caramelize.
Nutrition
Calories: 159kcal | Carbohydrates: 6g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 109mg | Sodium: 486mg | Potassium: 362mg | Fiber: 2g | Sugar: 2g | Vitamin A: 609IU | Vitamin C: 33mg | Calcium: 37mg | Iron: 1mg