Sauteed Pagoda Mustard With Beancurd Skin and Bittermelon | Plantbased Cooking Challenged #23


Hello everyone!
As usual, in every week to join in Plantbased Cooking Challenged by chef @justinparke and today I want to cook material savory taste of beandcurd skin and bitter melon.

Recipes this time is so special because this is a dish my husband likes this, he likes bitter melon. He said, the taste of bitter melon that is a bit bitter, make your appetite increase!

So is he the ingredients and how to make it! Come on!


  • 1 Pagoda Mustard
  • 50gr Bean Sprout
  • 1 handheld Beandcurd Skin
  • 1 Bitter melon
  • 2 cloves Garlic
  • 3 cloves Shallots
  • 2 Red chile
  • 2 Green chili
  • Ginger
  • Sesame oil
  • Salt
  • Sugar
  • Water
  • Oil


How To Cook:

  • Wash all the ingredients, then chopped: garlic, shallots, red chili, green chili, ginger.


  • Washing clean pagoda mustard, beand sprout, bitter melon. Cut and set aside.
  • Fried beancurd skin, lift and drain.
  • Heat a little oil to sauté all the ingredients, enter slowly garlic and shallot. Then the other ingredients slowly.



  • Correct the flavor.
  • Stir fry evenly, then pour in plate and ready to serve.


The ingredient and steps all in the video, make sure to keep on watching guys.

Thank you :)

About Author

Annyeong yorobun! Welcome to wita’s corner. Author is a full time housewife who loves to eat while writing. Enthusiasm to gardening and cooking. Like the exploration of new things and have many dream is unlimited. Always vote and give suggestions to advance this author.

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