Stir-Fried Chicken with Bitter Melon and Black Bean Sauce

This is a very simple dish that H makes often. You can switch the chicken for beef strips or even ground pork or ground beef.  It re-heats well, and is one of our favorites.

Bitter Melon

As its name states, bitter melon is bitter; but is very healthy for you.  It has been used for medicinal purposes, contains anticancer compounds, and is anthelmintic, antimalarial, antiviral, and cardioprotective to name a few.  No wonder I feel good about eating this dish!

Warning:  Do not eat the seeds.

Bitter melon can be found in all Asian grocery stores (and most regular grocery stores).  You’ll find it in the vegetable section.

Stir-Fried Chicken with Bitter Melon & Black Bean Sauce
Serves 4

Ingredients

• 4 boneless skinless chicken thighs, cut into small bite sized pieces
• 1 tbsp Chinese cooking wine
• 1 ½ tsp light soya sauce
• 1 tbsp oil
• 1 tsp cornstarch
• Pinch of black pepper
• 1 tbsp oil
• 3 medium to large sized bitter melons, washed, dried, seeded and cut into 1 inch slices (China phenotype variation)
• 1 tsp minced fresh garlic
• 1 tsp minced fresh ginger
• 2 tbsp Black Bean Garlic Sauce (I use Lee Kum Kee brand)
• 1 tbsp light Soya Sauce
• 1 tsp sugar (try using 1/2 tsp and adjust to your preference)
• ½ cup low sodium chicken broth
• 1 tbsp cornstarch mixed with ¼ cup cold water in a small bowl, set aside

1. Place chicken and next 5 ingredients in a bowl, mix and set aside
2. In a large deep skillet or wok, heat oil to high heat
3. Add marinated chicken and stir, cook until no longer pink in color
4. Place in a clean bowl and set aside
5. Add 1 tsp oil to skillet
6. Add garlic and ginger, stir for a few minutes, do not allow garlic to burn
7. Add bitter melon slices, stir for a few minutes until lightly sautéed
8. Add black bean sauce, chicken broth, light soya sauce and sugar, mix to combine
9. Add cooked chicken (along with juices)
10. If you are using beef, leave out until the last minute so you don’t overcook the beef
11. Place lid on top of wok or skillet and continue to cook over medium heat until the bitter melon has softened, 5-8 minutes, depending on your taste (we like our veggies crunchy)
12. Turn heat to medium high; add cornstarch slurry, a little at a time, until sauce has thickened
13. Throughout this process, if your sauce has evaporated, add a little more chicken broth, a bit at a time
14. If using beef, add it in now and stir
15. Remove from heat and enjoy with steamed rice

Note:

• Sprinkle with diced green onions (optional)

Folia Grill – Review

I read about Folia Grill’s amazing pitas, but was a bit hesitant when I saw their limited menu.  Don’t let that fool you.

The place is quite small, but we’ve never had a problem finding a seat.  The staff are friendly, helpful, and they do care about serving good quality food.  The portions are the same each time we’ve been there; even after 1 year.

Their pork souvlaki and chicken gyros are absolutely delicious, or as H would say, “scrumptious and lip-smacking good!  The meat is “very” tender and flavorful!

Left: Pork Souvlaki Pita, Right: Chicken Gyro Pita

Pork Souvlaki Pita

Chicken Gyro Pita

One little tip I’d like to share after embarrassing myself twice.  Place a large open napkin on your lap, and with your fork, take out some of the meat before you attempt to bite into the pita.  The meat is so generously packed in with a few crispy fries that it will most definitely end up on your lap!
I asked about the spices, but I got the feeling it was a secret since I received some vague feedback.  I did detect Herbs de Provence in the pork souvlaki.  I asked if oregano was one of the spices, and was told no (hmmm).  I also detected red wine vinegar as part of the pork marinade. This means I’m going to have to experiment at home!

The thick pitas are brushed with butter, and grilled until nicely toasted.  We always ask for extra crispy pitas.  They’re very generous with the meat and tzatziki sauce!

The zucchini fries sound very interesting, but each time we’ve eaten at Folia Grill, we could barely move.

The pitas are $5.25 each.

It’s definitely our favorite place for pitas and souvlaki.

Note:  Be careful of the toothpick at the bottom of each pita