How to Make Delicious and Unusual Bitter Melon with Chili, Braised Vegetarian Style

How to Prepare Vegetarian Bitter Melon Stuffed with Pepper

• 1

  Mix the tofu filling

  Mix the tofu with the chopped wood ear mushrooms, then season with 1 tablespoon of vegetarian seasoning, 1 teaspoon of sesame oil, 1 teaspoon of pepper, and 20gr of tapioca starch. Then use your hands to mix the mixture well and mash the tofu.

  
• 2

  Prepare the vegetables

  Wash the bitter melon, then cut it diagonally into 3 pieces, using a spoon to scoop out the seeds inside the bitter melon.

  Cut the non-spicy chili in half, then remove some of the seeds inside.

  Cut the eggplant diagonally, using a spoon to remove the inside of the eggplant.

  

  

  
• 3

  Stuffing the filling

  Take an appropriate amount of filling, use your hands to stuff the filling into the bitter melon, eggplant, and chili.

  

  

  
• 4

  Fry the bitter melon and chili

  Add oil about one finger deep in the pan, then add the stuffed bitter melon, eggplant, and chili to fry until the tofu surface is evenly golden.

  Tip: eggplant and chili are the two ingredients that cook the fastest, so take them out earlier than the bitter melon.

  

  
• 5

  Bitter Melon Stewed with Eggplant and Chili

  Add 1 tablespoon of vegetarian fish sauce, 1 tablespoon of soy sauce, 1/2 tablespoon of vegetarian oyster sauce, 1/2 tablespoon of vegetarian seasoning, 1 tablespoon of sugar, and 250ml of water into the pan, stir well, and cook until the liquid starts to boil.

  Put the bitter melon in to stew first for 5 minutes on medium heat.

  Then, gradually add the eggplant and chili, and stew for an additional 3 minutes before turning off the heat. Plate the dish and pour the stew sauce over it. Sprinkle a little pepper and garnish with some coriander.

  
• 6

  Final Product

  The vegetarian bitter melon stewed with eggplant and chili is incredibly flavorful and packed with nutrition from the vegetables, making it perfect for vegetarian days!