Bittergourd with mince & leek with salted egg omelette

IMG_20170704_195631_255Today it is back to the theme of everyday stir fries, and due to the ingredients I had in the fridge, i decided to make two smaller stir fries instead of one large one. One using bittergourd and mince with chilli bean paste, salted bean paste & fish sauce, in the theme of the dish ‘sea-spice aubergine’ often found in cantonese restaurants here.  The other is leek with cheap white fish, in a slightly scrambled egg & salted duck egg omelette-scramble.

Bittergourd with mince

  • 3 cloves garlic
  • 100-200g mince – any meat
  • 1 tsp chilli bean paste
  • 1 tsp yellow bean paste
  • 2 tsp fish sauce
  • 2 medium size bittergourds.
  • 1tbsp shauxing rice wine
  • 1 tsp corn starch
  • some water
  1. Heat wok, fry garlic
  2. Brown mince.  Towards end of browning, add bean pastes.  Keep stir frying
  3. Once meat is browned, add in bittergourd, stir.  If wok is dry, add 1-2tbsp of water and cover.  Bittergourd takes quite a bit of steaming to cook.  The colour changes to a darker green once it has sufficiently soften.  Keep stirring too.
  4. Once bittergourd has soften sufficiently, taste and add fish sauce, salt or other sauces to taste.
  5. Mix corn starch in cold water to form evenly dissolved emulsion.  Pour into wok and stir immediately.  Add in the rice wine.  Turn flame off and keep stirring until sauce thickens and forms a glossy sheen.

Fishy Leek Omelette with Salted Duck Egg

  • 2 leeks, sliced
  • 2 eggs
  • 1 salted duck egg
  • Random spice mix (I used thai 7 spice) (without salt, cause the salted duck egg contains enough salt.
  • 1 fillet of cheap fish (I used basic range frozen pollock, defrosted) (can be omitted – this dish was made up on the spot to accommodate what I had in the fridge.. and I wanted to use up the salted egg, the leeks and the fish so.. yea..)
  1. Beat eggs together.  The yolk of the salted egg will have to be mashed with fork or fingers.
  2. Oil & heat wok
  3. Fry fish & break up
  4. Add leek, fry and break up.  Cook until leek is all cooked and softened before next step.  Add a sprinkling of spices to make the dish more interesting if desired.
  5. Make a well in the wok.  Add eggs.  Leave for a minute.  Collapse well into egg. Stir
  6. Keep stirring and leaving, every 30 seconds or so, until egg is cooked to your liking.

I really enjoyed dinner tonight.  The leeks gave the omelette dish a sweetness which went very well with the eggs.  The 1 salted egg to 2 chicken eggs ratio worked out right and it wasn’t too salty. (I did a 1 to 1 a few days ago and it was too salty).  This was definitely an #everydaystirfry as the reason I put all those things together was because I wanted to used them up.  But I wouldn’t call it budget.  Bittergourd and salted duck eggs are both chinese supermarket specific ingredients, and quite expensive.  Nevertheless, for one reason or other, those were in my fridge and needed using and with the help of some creativity and improvisation, there was two delicious stir fries.  I have a very happy belly tonight.



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