Thursday, October 20, 2016

Vegetarian Stuffed Bittergourd

1/2 cup soybeans - soaked for 2 hours
4 cups water
few slices of ginger 
2 bitter gourd - cut into 2 inches length and remove seeds
1 block firm tofu - mashed and squeezed dry
1/2 cup chopped black fungus - previously soaked and drained
1/2 cup chopped dried beancurd - previously soaked and drained
2 shitake mushrooms - soaked, drained and chopped  
salt and pepper to taste
dash of chilli powder
pinch of sugar
1 tsp sesame oil
2 tbsp chopped parsley 
1 tsp cornstarch
*best to use smaller bitter gourds, cut slit lengthwise in the middle, remove seeds and stuff mixture inside.
  1. Place water, soaked soybeans and ginger slices in a pressure cooker and cook for 20 minutes.
  2. Place mashed tofu, black fungus, mushroom and beancurd sheet in a bowl.
  3. Season with salt, pepper, chili powder, sugar, sesame oil and chopped parsley.  Mix well.
  4. Add enough cornstarch to form a firm mixture.
  5. Use a spoon to stuff the mixture into the bittergourd.
  6. Place stuffed bitter gourd into the soybean broth and boil for 20 minutes or till desired tenderness.   
  7. Ladle into serving bowl and drizzle some sesame oil over the bitter gourds.  Serve warm. 

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