3 bitter melons
A handful of dried mustard cabbage (fu cai)
1 slice ginger
½ tbsp soy sauce
1 tsp MSG (optional)
1 tsp sugar
¼ tsp salt
1 tbsp sesame oil
Rinse the bitter melons and cut into big pieces (do not remove the core). Deep-fry over low heat for 5 minutes until golden brown; remove and drain.
Chop the cabbage. Crush the ginger. Heat the wok; add 1 tbsp sesame oil and 1 tbsp cooking oil; stir fry the cabbage and ginger lightly.
Add the bitter melon and ‘A’, and cook over low heat for 15 minutes or until the sauce is reduced to 1/3, then stir over high heat for a few seconds; remove and serve.