Thursday, January 14, 2010
2 white bitter gourd (or any kind of ampalaya)
(no need to soak in salt water, not bitter at all)
100 g shrimp, shelled and deveined
1/2 sliced red bell pepper
7 cloves garlic
2T vegetarian oyster sauce (or salt to taste)
pinch of garlic and pepper powder
2T olive oil
Heat olive oil, sautee garlic until fragrant, add ampalaya and oyster sauce until half cook.
Add shrimp, pepper and garlic powder, stir-fry until mixed. Add red bell pepper. Mix for few seconds.