Veggie Cutlets with Ampalaya (Bittergourd)

Name: Veggie Cutlets with Ampalaya (Bittergourd)
Total time: 1200 s
Yield: 6 Servings
Cuisine: American
Ingredients: 100 grams vegetable cutlets (marinated); 2 medium to large size ampalaya, split in halves de-seeded, sliced crosswise; 3 cloves garlic, peeled, crushed,; 1 small size onion, peeled, chopped; 1/4 cup oyster sauce; 1/4 cup soy sauce; 1/3 cup cornstarch; cooking oil; Salt and Pepper

Chef Marie Ruth Roman @mruthroman01

Philippines

Ampalaya, or bitter gourd, became a huge hit among herbal medicine advocates in the late 90s and early 2000s for its anti-diabetic properties.

Not a lot of people enjoy the bitter taste of ampalaya, whether it’s fresh, juiced, or even cooked. But add in bits of yummy pork mixed in a dash of savory oyster sauce and you’ll find your kids/family/guests craving for more! Instead of Pork I Add Veggie cutlets for Pork Substitute. People who hate meat can enjoy these recipe.

Ampalaya, or bitter gourd, became a huge hit among herbal medicine advocates in the late 90s and early 2000s for its anti-diabetic properties.

Chef Marie Ruth Roman @mruthroman01

Philippines

Ampalaya, or bitter gourd, became a huge hit among herbal medicine advocates in the late 90s and early 2000s for its anti-diabetic properties.

Saved

Ingredients

20 minutes

6 Servings

100 gramsvegetable cutlets (marinated)
2medium to large size ampalaya, split in halves de-seeded, sliced crosswise
3 clovesgarlic, peeled, crushed,
1small size onion, peeled, chopped
1/4 cupoyster sauce
1/4 cupsoy sauce
1/3 cupcornstarch
cooking oil
Salt and Pepper

Saved

Steps

20 minutes

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.
2

Using the same wok sauté garlic and onion until fragrant.
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.
4

Add in the veggie cutlets and oyster sauce and stir cook for another 2 to 3 minutes.
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.
6

Serve hot with a lot of rice and enjoy!