1-2 nos bitter melon/ampalaya, prepared and sliced
2-3 nos asian eggplant, sliced
200 gms string beans, sliced into two inch sections
1 nos tomato, sliced
1 nos red onion, chopped
4 nos cloves garlic, minced
1 nos thumb sized ginger, minced
2 nos scotch bonnet chillies or birds eye chillies, finely chopped
2 tbsp brown sugar
Directions
Coat the ampalaya slices generously with salt. Set aside for 15 minutes. Rinse ampalaya with cold running water and get rid of all the salt. Drain well.
In a wok add oil then sauté garlic, onion, ginger and chillies.
Combine vinegar, water and= sugar, bring to a boil then add the vegetables.
Simmer for 12-15 minutes or until vegetables are cooked.
Season with fish sauce and freshly ground black pepper then serve.
