Stir Fried Salmon and Bitter Gourd with Egg
What You Will Need
Ingredients
- Bitter Gourd 1 pc
- Sea Salt 1 Tsp.
- Egg 4 pcs (Beaten)
- Dried Tofu 1 pc (Diced)
- Cherry Tomato 10 pcs (Diced)
- Salmon Fillet 100g (Diced)
Marinade
- Lee Kum Kee Premium Mushroom Powder 1 Tsp.
- Lee Kum Kee White Peppercorn Powder Some
Seasoning
- Lee Kum Kee Premium Mushroom Powder 2 Tsp.
- Lee Kum Kee Organic Premium Soy Sauce 1 Tsp.
- Warm Water 1 Tbsp.
Broth
- Lee Kum Kee Premium Mushroom Powder 1 Tsp.
- Water 375ml
Made with
Lee Kum Kee products
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How to make it
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Marinate the salmon fillet for 10 minutes and pan fry over medium heat until golden yellow and set aside.
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Scoop out the seeds from bitter gourd and cut into slice. Marinate with sea salt for 15 minutes, then rinse with water.
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Boil broth ingredients and add the bitter gourd to cook for 2-3 minutes. Drain and set aside.
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Add all seasonings to the egg and mix well.
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Heat the oil over medium heat, saute the dried tofu, then add the bitter gourd and saute for about 1 minute.
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Pour in the egg mixture, cook with spatula until it turns translucent slightly, add in salmon fillet and cherry tomato and then saute the egg until done.
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