Wendi picked a nice amount of wild bittermelon from our yard. It was enough for a meal for two or more if we make rice.

So I told her I would make it with two ways, with harm ha and with black bean sauce. Only I found out we were out of black bean sauce.

So it was wild bitter melon sautéed with garlic and onion, seasoned with harm ha, and cooked with roast pork and ung choy (thank you Lulu & Danny for sharing from their yard). We ate it with jasmine rice. And it was so good.