Bitter Gourd Stir-Fry with Sweet & Sour Sauce

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Thai-inspired stir-fry that balances the vegetable's bitterness with a tangy sweet and sour sauce. This Asian recipe, ready in about 35 minutes, pairs bitter gourd, garlic, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 Thai cuisine 200 cal/serving

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Ingredients

1 lb (julienned) bitter gourd
3 cloves (minced) garlic
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp granulated sugar
1 tsp chili flakes
2 tbsp peanut oil

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Instructions

Step 1: Heat 2 tbsp peanut oil in a wok over high heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 2: Add 1 lb julienned bitter gourd and stir-fry for 3-4 minutes until slightly softened but still crisp.
Step 3: In a small bowl, mix 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp chili flakes. Pour over the gourd and stir to coat. Cook for 2 more minutes until the sauce thickens and clings to the vegetable.