1. Wash and cut the bitter gourd in half lengthwise. Remove the seeds and slice diagonally at a thickness of 1 cm.

2. Prepare a stainless-steel bowl with 500ml water and half a tablespoon of salt.

3. Brine the bitter gourd pieces by placing them in the salt-water solution and allow them to rest for 45 minutes. Drain off the salt-water solution and run the bitter gourd pieces under running water. Place in a colander to drain dry.

4. Heat oil in a wok and add the sliced bitter gourd. Stir fry for 1 minute. Remove the bitter gourd and set it aside.

5. In the same wok, add the garlic, ginger and fermented black beans. Stir fry until fragrant.

6. Add the rehydrated sliced button mushrooms and stir fry them for 1 minute.

7. Add the stir-fried bitter gourd and pour in the oyster sauce and low sodium soy sauce. Mix well and add water. Cover and bring to a boil. Reduce the heat and simmer until the bitter gourd is almost tender.

8. Prepare a cornstarch slurry by adding 3 tbsp of water to the starch. 

9. Mix well and stir into the bitter gourd to thicken the sauce.

10. Add the Shaoxing wine and stir for 30 seconds. Turn off the heat. Dish up and serve.