Ampalaya can be a tricky vegetable to prepare. The gourd is known as a nutritional powerhouse with many health benefits and herbal properties but along with its myriad of vitamins and minerals is a pronounced bitter taste which can be off-putting to most. To rid of its natural acridity, it is customary for the cook to salt the vegetable and squeeze off its juices before cooking. This method does improve palatability but with a caveat and that is important nutrients are also dispelled during the process.
Contrary to popular kitchen practices, I do not salt my ampalaya prior to cooking. I don't eat vegetables as often as I should and when I do, I want to reap their full benefits. By following these simple tips, you'll find that the salting process is really unnecessary for a successful ampalaya dish.
- Use the youngest and greenest gourds you can find because as the vegetable matures and yellows, the bitter taste intensifies.
- Make sure to scrape off all the white pith as this part has a higher alkaloid content and carries most of the bitterness.
- Keep stirring to a minimum and do not overcook.
Ingredients
- 2 large ampalaya halved lengthwise, seeded and sliced thinly
- ½ pound top sirloin sliced thin and cut into strips
- ¼ cup oyster sauce
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- salt and pepper to taste
- 2 tablespoons oil
- 1 onion peeled and sliced thinly
- 4 cloves garlic peeled and minced
- ½ cup water
- 1 teaspoon sugar
- 1 teaspoon cornstarch
Instructions
- Cut ampalaya lengthwise into halves. With a spoon, remove seeds and scrape off inner pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
- In a bowl, combine beef, ½ of the oyster sauce, ½ of the soy sauce, sesame oil and salt and pepper to taste. Marinate for about 10 minutes.
- In a wide skillet over high heat, heat 1 tablespoon of the oil. Add beef and spread across pan. Allow to sear for about 1 to 2 minutes or until lightly browned and then turn to brown evenly. Remove from pan and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Add onions and garlic and cook, stirring regularly, until limp. Add ampalaya and gently stir to combine. Cook for about 2 to 3 minutes or until tender yet crisp. Return beef to pan.
- In a small bowl, combine water, the remaining soy sauce and oyster sauce, sugar and cornstarch. Stir until sugar and cornstarch are dissolved. Add to pan and continue to cook, stirring regularly, for about 1 to 2 minutes or until beef is heated through and sauce slightly thickens. Season with salt and pepper to taste. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Pep says
I had to wait for the amplaya to cook a tad bit before adding back the beef. I don’t do any salting or squeezing the amplaya. I was taught not to stir any ampalaya dish until done cooking and sprinkle a little sugar on the amplaya while cooking. Works everytime that even my toddler and 6yo wasn’t scared of ampalaya dishes.😉
Dave says
The bitterness of the ampalaya is really in the seeds and white membrane of the vegetable. After splitting the ampalaya lenghtwise and scraping off the seeds and white membrane with a spoon, I put a tablespoon of rock salt in each half and rub off with the salt any remaining whitish membrane, then rinse off the excess salt with running water. Only then do I slice the vegetable into the desired shape or size. This rids more of the bitterness and also retains more of the nutrients of the vegetable, as compared to the slice, soak and squeeze method.
Lalaine says
Thanks for the tip, Dave!
Gourmet Getaways says
Nice and looks easy to prepare. I love meat and veggie combos :). Thanks for sharing!!!
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carmen says
Picture looks great, colors so vibrant! My mother has a similar recipe, but she adds sotanghon. I think I'll try your recipe using beef flank, cut across the gran, marinated, with a tsp of cornstarch. Can't wait to go out and buy the ingredients!
Lalaine says
With sotanghon? Never heard this version before. Now you're making me want to cook ampalaya again, just to try it with sotanghon. Sounds delicious 🙂
carmen says
Oh, yes! My mother makes this dish with sotanghon, and it is so good! Served it to my American friends and they loved it. Of course here in Ohio, the ampalaya is not so bitter. Just a lot crunch and a hint of bitter taste. Haven't made this in a while. Got to start cooking...
Lalaine says
Hello Carmen,
I've never had ampalaya with sotanghon, sounds interesting! Will have to give your mom's recipe a try 🙂
Ann Calzado says
Yay! My Favorite 🙂 pinakamadaling lutuin at ibang version . . . I'll try this mamayang hapunan. i have to buy oven pa kasi para matry ko ung ibang recipes ng kawaling pinoy haha for the meantime yung madadali muna. Ipon muna pambili ng ibang gamit.