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Bitter Gourd (Ampalaya) Stir-Fry Recipe

21 Jun 2015
Share your thoughts!
Bitter Gourd is not that bitter at all, and it is better for you. Ready to expand your palate?

Summary

Yield
Servings
Prep time
15 minutes
Cooking time
Total time
15 minutes

Description

Here’s why bitter gourd is better for you:

It is commonly used to assist in naturally treating type 2 diabetes, and just recently, bitter melon extract kills breast cancer cells and prevent them from growing and spreading (http://www.slu.edu/x35225.xml). It has also this potential to inhibit pancreatic tumor growth (http://www.sciencedaily.com/releases/2013/03/130312134920.htm).

While modern medicine bombards us with medications that are pricey and loaded with undesirable side effects, there’s nothing wrong with embracing the benefits of bitter gourd in meals.

Ingredients

2 c
thinly sliced bitter gourd (sliced in diagonal direction, about 1/8” thick)
1 c
red onion, sliced
1  
head garlic, chopped roughly
1 c
red tomato, cubed
3  
large eggs, lightly beaten
   
seasoned salt to taste
2 oz
cooking oil

Instructions

Heat cooking oil in a pan over medium heat.  I recommend coconut oil than EVOO.  The former maintains its molecular stability when heated, which is healthier than EVOO (produces toxic compounds when heated). 
 
When hot but not smoking, stir in garlic.  Sauté until lightly browned.  Add onions.  Sauté until translucent, then stir in tomatoes and continue sautéing until tomatoes begin to peel.  Stir in bitter gourd and season with seasoned salt.  Cover for bout 3 minutes to steam the veggies and keep them moist. Open the lid, then stir again and cover for 2 more minutes or until bitter gourd slices turn deep green in color, occasionally stirring. 
 
When bitter gourd is almost cooked, add in eggs and gently mix with the rest of the ingredients until the eggs are coked with the rest of the veggies.
 
Remove from heat and enjoy warm over steamed rice.
 
 
Now have a gorgeous, healthy meal!
 

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