Ingredients (for 4):
- Bitter gourd - 600 g
- Frog - 600 g
- Garlic - 4 cloves
- Red chili - 2
- Ginger juice - 1 tbsp
- Chinese yellow wine - 1 tsp
- Corn starch - 1/2 tsp
- Spring onion (white section) - 3
- Soy sauce - 1 tsp
- Oyster sauce - 1 tbsp
- Salt - 1/2 tsp
- Sugar - 1/2 tsp
- Sesame oil - dashes
Procedures:
1. Clean the frog and chop into pieces, then marinate with soy sauce and ginger juice for at least 30 minutes. Then mix well with corn starch.
2. Cut the bitter gourd in half, and remove the seeds and pulp. Then cut into strips.
3. Blanch the bitter gourd strips in hot water for about 1 minute, then remove into cold water. Drip dry right before stir-frying.
4. Cut the garlic into slices.
5. Cut the spring onion (white section) into sections.
6. Remove the seeds from the red chili and cut into pieces.
7. Heat about 2 cups of oil under medium-low heat, then pour in the frog pieces and deep-fry for about 8 seconds before removing.
8. Heat the wok to high heat, and add 2 tbsp of oil. Add the garlic slices and stir-fry to fragrant.
9. Add the bitter gourd, red chili and salt to cook for about 1 minute.
10. Add the frog pieces and sprinkle with Chinese yellow wine, then add oyster sauce and sugar. Then add the spring onion section and stir well. Season with some sesame oil before serving.
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