Low Sodium Spicy Stir-Fried Bitter Gourd
Elevate your side dishes with this vibrant Low Sodium Spicy Stir-Fried Bitter Gourd recipe, a perfect balance of bold flavors and nutrition. Featuring tender slices of bitter gourd, softened through a simple salting technique to mellow its natural bitterness, this quick Asian-inspired stir-fry combines aromatic garlic, ginger, and red chili for a spicy kick. Tossed in a delicately crafted sauce of low sodium soy sauce, rice vinegar, and honey, and finished with nutty sesame oil, this dish is low in salt yet bursting with taste. Crunchy red bell peppers and fragrant green onions complement the bitter gourd, making it an enticing addition to steamed rice or as a standalone healthy side. Ideal for a speedy weeknight dinner, this recipe is a flavorful way to embrace wholesome ingredients without compromising on zest.
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Recipe Information
Ingredients
- 2 pieces Bitter gourd (medium-sized)
- 2 pieces Red chili (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (minced)
- 1.5 tablespoons Low sodium soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Honey
- 1 tablespoon Sesame oil
- 2 tablespoons Neutral oil (like vegetable or avocado oil)
- 2 stalks Green onions (sliced thinly)
- 1 piece Red bell pepper (sliced thinly)
- 0.25 teaspoon Ground black pepper
- 1 tablespoon Water
Instructions
Wash the bitter gourds thoroughly and slice them in half lengthwise. Scoop out the seeds and white pith with a spoon, then slice into thin half-moons.
Sprinkle the sliced bitter gourds with a generous pinch of salt and let them sit in a colander for 10 minutes. This step helps reduce the bitterness. Rinse well under cold water and pat dry with a clean kitchen towel.
In a small bowl, mix the low sodium soy sauce, rice vinegar, honey, and water. Set aside.
Heat the neutral oil in a large skillet or wok over medium-high heat. Add the minced garlic, ginger, and chopped red chili. Stir-fry for about 30 seconds until fragrant.
Add the sliced bitter gourds and stir-fry for 3-4 minutes until they begin to soften. Add the red bell pepper slices and continue to cook for another 2 minutes.
Pour the prepared sauce mixture over the vegetables and toss to coat evenly. Stir-fry for an additional 2-3 minutes until the bitter gourds are tender but still slightly crisp.
Drizzle the sesame oil over the stir-fried vegetables and give everything a final toss. Remove from heat.
Transfer to a serving dish and garnish with sliced green onions and a sprinkle of ground black pepper. Serve hot as a side dish or over steamed rice for a complete meal.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 903 mg | 39% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 17.7 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
