Ingredients

  • 1 cup of soaked kelp (cut into wide strips)
  • 10 vegetarian fish balls
  • 1 bitter gourd (cut into thick pieces)
  • some bird’s eye chilies

Seasonings

  • 2 tablespoons of vinegar
  • 1 tablespoon of sugar
  • 1 tablespoon of soy sauce
  • 1/4 teaspoon of tapioca starch (mix with some water; serves as a thickener)

Method

  • Stir-fry kelp strips + vegetarian fish balls + bitter gourd pieces + bird’s eye chilies.
  • Then, simmer with 1 cup of water + vinegar + sugar + soy sauce until half absorbed.
  • Lastly, thicken with tapioca paste and serve.