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This easy Ginisang Ampalaya recipe makes delicious Filipino Bitter Melon stir-fry! For extra protein, we also add in eggs (for a non-vegan version) or tempeh (for a vegan version). It’s a healthy side dish that pairs well with a variety of Asian dishes!
In the Philippines, ampalaya refers to bitter gourd (aka bitter melon or Momordica charantia).
It’s a tropical vine of the gourd family (think squash, zucchini, cucumber, and pumpkin!)
You can find ampalaya around the world, specifically in Asian countries, where it’s a staple ingredient for various dishes, like this ginisang ampalaya!
Benefits of Eating Bitter Melon (Bitter Gourd)
Can help reduce blood sugar levels
Rich in vitamin C and vitamin A
High fiber
…and more!
What You Need to Make Ginisang Ampalaya
2 medium green bitter gourds (ampalaya), thoroughly cleaned and sliced
salt and water, enough to immerse the ampalaya
1 1/4 tbsp garlic, minced
1 small onion, diced (or shallot)
salt and pepper, to taste
2 1/2 tbsp oil
1 (8oz) block sliced tempeh (for vegan version) or 3 large eggs (for non-vegan version)
red chili, chopped (optional)
How to Make Ginisang Ampalaya
In a large bowl, whisk together salt and water. Once mixed, add in the sliced ampalaya and allow the gourds to soak for 5-10 minutes (this will help reduce the bitterness).
Drain and squeeze out all the water.
In a large nonstick pan or wok, heat cooking oil on medium-high heat. Once oil is hot, stir in the garlic and onions and saute until the garlic is fragrant and onion is transluscent.
Add in ampalaya, tempeh or eggs, salt, pepper, and red chili (if using). Stir until the ampalaya is cooked through, about 6-10 minutes.
Serve immediately. I love to pair this with a bowl of cooked white rice. ENJOY!
If you make this Ginisang Ampalaya recipe, please drop a comment below! I’d LOVE to know what you think! Or take a picture and share it on Instagram by tagging @dwellbymichelle!
This easy Ginisang Ampalaya recipe makes delicious Filipino Bitter Melon stir-fry! For extra protein, we also add in eggs (for a non-vegan version) or tempeh (for a vegan version). It's a healthy side dish that pairs well with a variety of Asian dishes!
2mediumgreen bitter gourds (ampalaya), thoroughly cleaned and sliced
salt and water, enough to immerse the ampalaya
1¼tbspgarlic, minced
1small onion, diced (or shallot)
salt and pepper, to taste
2½tbspoil
1 (8oz)blocksliced tempeh (for vegan version) or 3 large eggs (for non-vegan version)
red chili, chopped (optional)
Instructions
In a large bowl, whisk together salt and water. Once mixed, add in the sliced ampalaya and allow the gourds to soak for 5-10 minutes (this will help reduce the bitterness).
Drain and squeeze out all the water.
In a large nonstick pan or wok, heat cooking oil on medium-high heat. Once oil is hot, stir in the garlic and onions and saute until the garlic is fragrant and onion is transluscent.
Add in ampalaya, tempeh or eggs, salt, pepper, and red chili (if using). Stir until the ampalaya is cooked through, about 6-10 minutes.
Serve immediately. I love to pair this with a bowl of cooked white rice. ENJOY!
Keyword authentic recipes, easy side dish, side dish, vegan, vegan bowl, vegan dinner, vegan protein, vegan protein meals, vegetarian, vegetarian bowl, vegeterian recipes
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my mom used to make this with tempeh too!! so yummy!