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.
