Saturday, July 17, 2021

Stir Fried Bittergourd And Wings With Doenjang Paste

Have you tried cooking Bittergourd And Wings with Doenjang paste (Korean soybean paste) and preserved black bean? It is really good. Doenjang paste taste slightly different from our local fermented soybeans ( taucheong) To me, Korean ones are less salty and the fermented soybeans are more fragrant. I have switched from our local one to Korean one. 
One simple way of using up 5 wings to make 2 dishes for our dinner. The Drumettes for roasting and the wingettes for Stir fry Bittergourd. Easy peasy and both are our favourites. Roast Drumettes with Cajun Spice and Mixed Herbs for the hubby. I have the tasty Doenjang flavoured Wingettes all to myself. Wingettes and Bittergourd pairs well indeed.

Stir Fried Bittergourd And Wings With Doenjang Paste

1 medium sized Bittergourd - sliced
5 wingettes
1.5 tbsp Doenjang paste
1/4 tsp preserved black beans
2 bird's eye chilli - sliced
3 cloves garlic - chopped
2tbsp olive oil
1/4 cup water

1. In a wok ,heat up olive oil,saute garlic, Doenjang paste and preserved black beans till fragrant. 
2. Add in wingettes and stir fry till half cooked. Add in the Bittergourd slices and continue frying for another 5 mins. 
3. Add in water. Simmer over low heat with lid on. Once wingettes and Bittergourd have soften and cooked. 
4. Off heat and dish up. Serve hot with rice.

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