Are you ready to tantalize your taste buds with a vibrant and unexpectedly delicious vegetarian dish? This recipe for Stuffed Bitter Melon & Chili in Soy Sauce offers a delightful balance of bitter, sweet, and spicy flavors that will leave you wanting more. Forget everything you think you know about bitter melon – this recipe transforms it into a culinary masterpiece, showcasing its unique character in a completely new light. The combination of tender, savory stuffing nestled within the slightly bitter melon creates a textural and flavor adventure in every bite. The addition of chili adds a welcome kick, while the soy sauce provides a rich umami depth.
This isn't your grandmother's bitter melon dish; this is a modern twist on a classic, perfect for adventurous eaters and experienced cooks alike. Prepare to be amazed by how easily this complex-sounding recipe comes together. Ready to embark on this flavorful journey? Let's dive into the step-by-step process outlined below!
Tools Needed
- knife
- cutting board
- frying pan
- pot
Ingredients
- White Tofu: 200g
- Oyster Mushrooms: 100g
- Seaweed
- Eggplant
- Chili Peppers
- Bitter Melon
- Sugar
- Vegetarian Seasoning
- Ground Pepper: 1/2 teaspoon
- Soy Sauce
- Salt: a pinch
- Coriander or Celery (optional)
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Filling
- Cut the bitter melon into slices, removing the core. Slice the eggplant to the same thickness as the chili peppers. Cut the chili peppers lengthwise, being careful not to cut too close to the top.
- Squeeze the oyster mushrooms to dry them and tear into small pieces. Squeeze the tofu to dry it. Cut the seaweed into small pieces. Combine the tofu, mushrooms, seaweed, ground pepper, sugar, vegetarian seasoning, and salt. Mix until smooth and elastic; knead by hand for about 15 minutes.
Step 2. Stuff and Fry
- Stuff the meatloaf into the chili peppers and eggplant slices. Don't overstuff; press tightly to ensure they hold their shape during frying.
- Fry the stuffed chili peppers and eggplant until both sides are slightly golden brown.
Step 3. Make the Braising Liquid
- In a pot, combine soy sauce, water (or coconut water), sugar, vegetarian seasoning, and celery.
Step 4. Braising and Simmering
- Add the fried stuffed chili peppers and eggplant to the braising liquid. Bring to a boil, then reduce heat and simmer until the water is reduced and the chili peppers have absorbed the soy sauce.
Read more: Vietnamese Chicken Stew (Ca Ri Ga): A Flavorful Comfort Dish
Tips
- If you don't have eggplant, you can use tomatoes instead. If you don't use seaweed, you can use wood ear mushrooms instead.
- Don't overcook the tomatoes if you use them as a substitute for eggplant.
- Adding coriander or celery will enhance the fragrance of the dish.
- For a better taste, you can replace filtered water with fresh coconut water in the braising liquid.
Nutrition
- Calories: approximately 250-350
- Fat: 10-15g
- Carbs: 25-35g
- Protein: 15-20g
FAQs
1. Can I substitute the chili? I don't like it too spicy.
Absolutely! Reduce the amount of chili or substitute with a milder pepper like bell pepper or poblano. You can also omit it entirely, though the dish will lose some of its vibrant flavor.
2. What can I use as a substitute for bitter melon if I can't find it?
Unfortunately, bitter melon has a unique flavor and texture. There isn't a perfect substitute. However, zucchini or green squash could be used, keeping in mind the flavor profile will be significantly different.
This Stuffed Bitter Melon & Chili in Soy Sauce recipe is a testament to the surprising versatility of bitter melon. With its vibrant flavors and satisfying textures, it's a dish sure to impress your family and friends. Enjoy this delicious and healthy vegetarian meal, and don't hesitate to experiment with your own variations!