Bitter gourd and eggplant in thickened meat sauce

Directions

1. Remove the fluff of the bitter gourd and cut the gourd into 7 mm strips.

   

2. Remove the cap of the eggplant. Cut into halves along the length and cut a criss-cross pattern in it and cut into 1.5 cm strips.

   

3. Cut thin slices of ginger and chop the slices into fine strips.

   

4. Mix all the ★ ingredients.Dissolve the potato powder in a tablespoon of water.

   

5. Put a teaspoon of rapeseed oil in a fry-pan and heat. Add bitter gourd and sprinkle a pinch of salt. Grill on medium heat until both sides are brown and remove from the pan.

   

6. Heat a tablespoon of rapeseed in a fry-pan and put the eggplants, skin down. Turn them over, add the remaining oil and heat on medium-heat. Remove from the pan when brown.

   

7. Put ground meat in a fry-pan so that it will be like a flat plate turned over. Fry without loosening up the meat. Turn it over, salt and pepper a bit more than ade-quately. Continue to stir-fry, loosening up the meat.

   

8. Add the ★ seasonings to 7. When reduced, put 5 and 6 back in. When it is mixed evenly, add dissolved potato powder to thicken.

   

9. Arrange on a plate and garnish with ground sesame seeds and ginger strips.