Stir-fried Bitter Gourd with Pumpkin

Cut the bitter gourd in half lengthwise, then cut each half into two more long pieces. Scrape out the white pith and seeds using a knife.

Slice the bitter gourd at a 45-degree angle into thin, bite-sized pieces. Do not slice too thin.

Place the sliced bitter gourd in a bowl, add salt, and massage it with your hands for about 2 minutes to draw out excess water and reduce bitterness.

Rinse the bitter gourd under running water to wash off the salt, then drain well.

Cut the pumpkin into two halves, then slice off two pieces. Scoop out the seeds and stringy bits from the pumpkin.

Peel the skin off the pumpkin slices and then cut the pumpkin into bite-sized pieces, similar in shape to the bitter gourd.

Slice the garlic cloves into thin pieces.

Soak the dried shrimp in hot water to rehydrate them.

Heat a wok over medium-high heat and add cooking oil.

Add the rehydrated dried shrimp to the hot oil and stir-fry until fragrant and slightly browned.

Add the sliced garlic to the wok and continue to stir-fry until fragrant.

Add the pumpkin pieces to the wok and stir-fry for 1-2 minutes.

Add a small amount of water to the pumpkin and let it simmer over high heat to soften.

Season the pumpkin with salt, white sugar, and oyster sauce. Continue to simmer and stir.

Once the pumpkin juice has thickened slightly, add the bitter gourd to the wok and stir-fry with the pumpkin.

Continue to stir-fry and simmer, adding more water if needed, until both pumpkin and bitter gourd are tender. The bitter gourd should be cooked through but still have a slight bite. This process should take approximately 5 minutes.

Check if the pumpkin is soft by easily inserting a spatula. Once tender, the dish is ready.

Plate the stir-fried bitter gourd and pumpkin and serve immediately.