Ginisang Ampalaya at Hipon
Ampalaya Stir-fry with shrimp and eggs is delicious as it is nutritious. This ginisang ampalaya dish is easy to make and budget-friendly, too!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium ampalaya
- 1 tablespoon canola oil
- 1 onion, peeled and thinly sliced
- 2 cloves garlic, peeled and minced
- 2 large Roma tomatoes, chopped
- 1 tablespoon fish sauce
- 1/2 pound medium shrimp, peeled and deveined
- 1 cup water
- 2 eggs, beaten
- 1/2 teaspoon sugar
- salt and pepper to taste
Instructions
- 1
Cut ampalaya lengthwise and with a spoon, remove seeds and scrape off white pith. Sliced thinly and place in a bowl of cold water until needed. Drain well when ready to use.
- 2
In a wide skillet over medium heat, heat oil. Add onions and garlic. Cook, stirring regularly, until softened.
- 3
Add tomatoes and cook, mashing with the back of the spoon, until softened and release juice.
- 4
Add fish sauce and cook for about 1 minute.
- 5
Add shrimp and continue to cook, stirring occasionally, until shrimp starts to change color.
- 6
Add water and bring to a boil.
- 7
Add ampalaya and gently toss to combine. Cook for about 2 to 3 minutes or until tender yet crisp.
- 8
In a thin stream, add eggs and gently stir to distribute. Continue to cook for about 1 minute or until eggs have set.
- 9
Season with sugar, salt, and pepper to taste. Serve hot.