|
Method:
Rinse the bitter gourd and cut into
small strips. Then, parboil into hot oil. Remove, and
blanch into boiling water for a while. Dish out and drain well.
Cook or steam the salted eggs until done. Shelled and cut into
dices. Keep them aside. Heat up 2 tablespoons oil in the
hot wok to fragrant shredded ginger. Add in salted egg dices,
stir well. Pour in chicken broth and seasoning. Bring to a
boil. Place in bitter gourd immediately, keep stirring over a
high heat until dry. Dish up and serve.
|