Ginisang Ampalaya (Sautéed Bitter Melon)

Ingredients

• 2 medium Bitter melon (ampalaya)
• 2 medium Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 2 tbsp Soy sauce
• 2 tbsp Vegetable oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the 2 medium bitter melon thinly into rounds, about 0.3175 cm thick. Place the sliced bitter melon in a bowl and cover with water. Add the 1/4 tsp salt to the water and let it soak for 15 minutes to reduce bitterness. After soaking, drain the bitter melon very well in a colander.
2. 2Heat the 2 tbsp vegetable oil in a 25.4 cm skillet over medium heat, which is about 175°C.
3. 3Add the 3 cloves of garlic, minced, and the 1 medium onion, thinly sliced, to the hot oil. Cook, stirring often, for 2 to 3 minutes until the garlic is fragrant and the onion is softened and translucent.
4. 4Add the 2 medium tomatoes, chopped, to the skillet. Cook, stirring occasionally, for 3 to 4 minutes until the tomatoes have softened and started to break down.
5. 5Add the drained bitter melon and the 2 tbsp soy sauce to the skillet. Stir everything together to coat the bitter melon. Cook for 5 to 7 minutes, stirring occasionally, until the bitter melon is tender-crisp and bright green.
6. 6Taste the mixture. If needed, add the 1/4 tsp salt and 1/4 tsp black pepper. Stir well to combine.
7. 7Serve the Ginisang Ampalaya hot, ideally with steamed rice.

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