Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to prepare a special dish, veggie cutlets with ampalaya (bittergourd). One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Veggie Cutlets with Ampalaya (Bittergourd) is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Veggie Cutlets with Ampalaya (Bittergourd) is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook veggie cutlets with ampalaya (bittergourd) using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Veggie Cutlets with Ampalaya (Bittergourd):

1. Make ready 100 grams vegetable cutlets (marinated)
2. Make ready 2 medium to large size ampalaya, split in halves de-seeded, sliced crosswise
3. Prepare 3 cloves garlic, peeled, crushed,
4. Get 1 small size onion, peeled, chopped
5. Make ready 1/4 cup oyster sauce
6. Make ready 1/4 cup soy sauce
7. Prepare 1/3 cup cornstarch
8. Get cooking oil
9. Get Salt and Pepper

Steps to make Veggie Cutlets with Ampalaya (Bittergourd):

1. Marinate veggie Cutlets in soy sauce, half of the cornstarch and a dash of salt and pepper for 10 to 15 minutes. In a wok, heat cooking oil and stir fry the veggie cutlets in batches until color changes to brown and start to sizzle, set aside.
2. Using the same wok sauté garlic and onion until fragrant.
3. Add in the ampalaya and stir cook for 1 to 2 minutes then add in 1/2 to 1 cup of water. Continue to cook another 3 to 5 minutes or until the ampalaya is just cooked.
4. Add in the veggie cutlets and oyster sauce and stir cook for another 2 to 3 minutes.
5. Thicken sauce with the remaining cornstarch diluted in 1/4 cup of water, cook for another half a minute until sauce thickens. Correct saltines if required.
6. Serve hot with a lot of rice and enjoy!

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