Stuffed Ampalaya

by Wina Velasco Javier

Ingredients

• 1 whole ampalaya (bitter gourd)

• 1/2 cup ground pork

• 1/4 cup dried shiitake mushrooms

• 3 cloves garlic

• 1 medium onion diced

• 2 tsps cooking oil

• 1 tsp chili garlic with taosi beans

• 1 tsp Hoisin sauce

• 1/2 c tsp oyster sauce

• Sugar-optional

• Salt and pepper

Directions

• Cut ampalaya into round pieces, about 1 /12 inches.

• Remove the seeds by scraping them off with the help of a bread knife.

• Boil dried shiitake mushrooms until tender, chop into small pieces.

• Sauté garlic, onions, pork and add seasoning according to your taste. You may increase spiciness. Set aside.

• In oil, sear both sides of ampalaya and stuff it with the sautéed pork. Cover and simmer a bit for 2-3 minutes.

• Serve as topping for hot rice.