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Sauteed Ampalaya Chinese Style
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How to Cook Chinese Style Sauteed Ampalaya

Sauteed ampalaya is a savory Filipino dish featuring tender pork, creamy liver, and crisp bitter melon, enhanced with the umami-rich flavor of fermented black beans.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Vegetables Recipe
Cuisine: Filipino
Keyword: ginisang ampalaya, sauteed ampalaya
Servings: 4 servings
Calories: 112kcal
Author: Manny

Ingredients

  • 1/2 kilo ampalaya or bitter melon
  • 100 grams pork cut into cubes
  • 100 grams pork liver cut into strips
  • 3 Tbsp. tausi or salted blackbeans
  • 1 large onion sliced
  • 3 cloves garlic crushed
  • 1 tsp. MSG or granulated seasonings
  • 1 cup water
  • 1 Tbsp. cornstarch dissolved in 1 Tbsp. water
  • 2 Tbsp. cooking oil

Instructions

How to cook Chinese Style Sauteed Ampalaya:

  • Slice and halve the bitter melon and remove the seeds. Then slice into thick diagonal pieces.
  • Soak in water with a little salt for 10 to 15 minutes. Wash 2 times and drain to lessen the bitter taste. Do not squeeze. Set aside.
  • Heat oil in a pan and saute garlic until brown. Add onion and stir cook for 2 minutes. Then add pork and tausi.
  • Saute for a while and add 1/2 cup water. Cover and let boil till pork is tender and water has almost evaporated. Then add liver strips.
  • Stir cook for 2 minutes then add the ampalaya, pour in another 1/2 cup water. Cover and stir only once.
  • When ampalaya is half done, add dissolved cornstarch. Stir gently until the sauce thickens. Be careful not to overcook the ampalaya. Serve hot.

Notes

Cooking Tips

Balancing Bitterness
To reduce the bitterness of ampalaya, soak the slices in salted water for 10 to 15 minutes instead of squeezing them. This method preserves the vegetable's crisp texture while mellowing its strong flavor. Rinse thoroughly after soaking to remove excess salt.
Cooking the Pork and Liver
Ensure the pork is tender and well-flavored by allowing it to simmer with the tausi and garlic until most of the water evaporates. This process infuses the meat with rich, savory flavors, making it the perfect complement to the ampalaya. Adding the liver strips at the right moment ensures they cook evenly without becoming tough.
Perfecting the Sauce
Dissolve cornstarch in water before adding it to the dish to avoid lumps and achieve a smooth, glossy sauce. Stir gently to incorporate the cornstarch mixture evenly and thicken the sauce without breaking the ampalaya slices. This step binds all the flavors together, enhancing the overall taste and texture of the dish.