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Ingredient
Veggie Cutlets with Ampalaya (Bittergourd)
Introduce
Chef :
Chef Marie Ruth RomanVeggie Cutlets with Ampalaya (Bittergourd)
Ampalaya, or bitter gourd, became a huge hit among herbal medicine advocates in the late 90s and early 2000s for its anti-diabetic properties.
Ingredient
Food ration :
6 ServingsCooking time :
20 minutes
100 grams
vegetable cutlets (marinated)
3 cloves
garlic, peeled, crushed,
1/4 cup
oyster sauce
1/4 cup
soy sauce
1/3 cup
cornstarch
Cooking instructions
* Step 1
Marinate veggie Cutlets in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry the veggie cutlets in batches until color changes to brown and start to sizzle, set aside.
* Step 2
Using the same wok sauté garlic and onion until fragrant.
* Step 3
Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked.
* Step 4
Add in the veggie cutlets and oyster sauce and stir cook for another 2 to 3 minutes.
* Step 5
Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required.
* Step 6
Serve hot with a lot of rice and enjoy!
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
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8. Try the Mediterranean Diet
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