Sauteed Pagoda Mustard With Beancurd Skin and Bittermelon | Plantbased Cooking Challenged #23

Hello everyone!
As usual, in every week to join in Plantbased Cooking Challenged by chef Hive account@justinparke and today I want to cook material savory taste of beandcurd skin and bitter melon.

Recipes this time is so special because this is a dish my husband likes this, he likes bitter melon. He said, the taste of bitter melon that is a bit bitter, make your appetite increase!

So is he the ingredients and how to make it! Come on!

Ingredients:

• 1 Pagoda Mustard
• 50gr Bean Sprout
• 1 handheld Beandcurd Skin
• 1 Bitter melon
• 2 cloves Garlic
• 3 cloves Shallots
• 2 Red chile
• 2 Green chili
• Ginger
• Sesame oil
• Salt
• Sugar
• Water
• Oil

How To Cook:

• Wash all the ingredients, then chopped: garlic, shallots, red chili, green chili, ginger.

• Washing clean pagoda mustard, beand sprout, bitter melon. Cut and set aside.
• Fried beancurd skin, lift and drain.
• Heat a little oil to sauté all the ingredients, enter slowly garlic and shallot. Then the other ingredients slowly.

• Correct the flavor.
• Stir fry evenly, then pour in plate and ready to serve.

The ingredient and steps all in the video, make sure to keep on watching guys.

Thank you :)
-Regards-

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