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Stir-fry White Bittergourd & Pork
This is an easy stir-fry using Taiwanese white bitter gourd (bitter melon). I love Taiwan, and I really missed my annual Taipei trip, during which I will work, cook in my studio apartment and eat local for at least 3 weeks. The bitter gourd in Taiwan is white and I think it has a more pleasant bitter taste than the local green ones here (or is it the “grass is greener on the other side” syndrome)? Anyway, when I saw white bitter gourd here, I bought one and cook it the same day to make this dish, reminiscing my time in Taipei.
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Since the bitter gourd is popular in Taiwan, I used my favourite Taiwanese chilli soybean paste for the stir-fry. The sauce is a staple in my pantry, and it is a very convenient fail-safe sauce to use in stir-fries, as it is very tasty and stands well on its own.
With the savoury sauce, this dish goes so well with rice.
And yes, the recipe can be substituted with great results with local green bittergourd, available all year round.
One of my favourite summer dishes! I really miss bitter gourds!
Also not easy to find white bittergourd here. They seasonally appear in farmers market but farmer market only happen once a week and not so convenient. I love bittergourd, and realized have not cooked them for some time already.
Any trip to Taiwan this year or already done for the year?
not going Taiwan this year, and probably next year too T_T
Hi! Can I use chili black beans that they sell in bottles instead?