Spicy Coconut-Infused Kugua Stir-Fry

Ingredients

In this Floribbean adaptation, the traditional Chinese Ganbian Kugua is transformed by incorporating Floridian ingredients and flavors. The original dish typically uses Sichuan peppercorns for heat, but in this recipe, we infuse the dish with the fiery flavors of Caribbean chili peppers. Additionally, we replace the traditional soy-based sauce with a creamy coconut sauce, adding a tropical twist to the dish. The result is a vibrant and flavorful stir-fry that captures the essence of Floribbean cuisine. We alse have the original recipe for Ganbian kugua, so you can check it out.

• 2 kugua (bitter melon), thinly sliced 2 kugua (bitter melon), thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced 1 small onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red chili pepper, thinly sliced 1 red chili pepper, thinly sliced
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 210 kcal / 879 KJ
• Fat (total, saturated): 15g, 12g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 4g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. 2.
   Add the minced garlic, grated ginger, and sliced chili pepper to the skillet. Sauté for 1-2 minutes until fragrant.
3. 3.
   Add the sliced kugua, bell peppers, and onion to the skillet. Stir-fry for 3-4 minutes until the vegetables are slightly tender.
4. 4.
   In a small bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, and a pinch of salt.
5. 5.
   Pour the coconut milk mixture over the vegetables in the skillet. Stir well to combine.
6. 6.
   Reduce the heat to medium-low and simmer for 5-6 minutes until the sauce thickens slightly and coats the vegetables.
7. 7.
   Taste and adjust the seasoning with salt if needed.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Kugua (bitter melon) — To reduce the bitterness of kugua, you can soak the sliced melon in salted water for 15-20 minutes before cooking. Rinse well before using in the recipe.

Tips & Tricks

• For an extra kick of heat, add a few dashes of hot sauce or sprinkle some crushed red pepper flakes.
• If you prefer a milder flavor, remove the seeds from the chili pepper before slicing.
• Feel free to add other vegetables such as snap peas or baby corn for added crunch and variety.
• Serve the stir-fry over steamed rice or noodles for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day. The flavors will further develop, making it even more delicious.

Serving advice

Serve the Spicy Coconut-Infused Kugua Stir-Fry hot as a main course. It pairs well with steamed rice or noodles. Garnish with fresh cilantro for a pop of color and freshness.

Presentation advice

Present the stir-fry in a vibrant serving dish to showcase the colorful vegetables. Sprinkle some additional sliced chili peppers and cilantro on top for an appealing presentation.