Stir-fried Bitter Melon with Eggs
A classic, refreshing home-style dish. Master the technique of marinating bitter melon in sugar to reduce bitterness while keeping it crisp. Pair with eggs mixed with a little water-starch slurry and stir-fried until fluffy and tender for a perfect balance of bitter and sweet flavors.
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🍳 Cooking Flow
Remove bitter melon pulp, slice thinly, marinate with sugar for 10 minutes, then rinse and drain. → Whisk eggs with water-starch, salt, and oil. Scramble in a hot pan until set, then remove and set aside. → Sauté minced garlic until fragrant, stir-fry bitter melon over medium heat until 80% cooked, then season. → Return eggs to the pan, stir-fry quickly over high heat, drizzle with a little oil to enhance the 'wok hei', and serve.
Cooking Steps
Brief Cooking Order
Remove bitter melon pulp, slice thinly, marinate with sugar for 10 minutes, then rinse and drain. → Whisk eggs with water-starch, salt, and oil. Scramble in a hot pan until set, then remove and set aside. → Sauté minced garlic until fragrant, stir-fry bitter melon over medium heat until 80% cooked, then season. → Return eggs to the pan, stir-fry quickly over high heat, drizzle with a little oil to enhance the 'wok hei', and serve.
Introduction
A classic, refreshing home-style dish. Master the technique of marinating bitter melon in sugar to reduce bitterness while keeping it crisp. Pair with eggs mixed with a little water-starch slurry and stir-fried until fluffy and tender for a perfect balance of bitter and sweet flavors.
Step 1
Rinse the bitter melon thoroughly with water and drain.
Step 2
Trim the ends of the bitter melon, cut in half lengthwise, and use a spoon to thoroughly scrape out the internal white pulp and seeds. Wash and slice into coins about the thickness of a coin.
Step 3
Place the sliced bitter melon in a bowl, add about 1 tbsp of white sugar, mix well, and let sit for about 10 minutes to draw out the bitter juices.
Step 4
Trim the roots of the garlic and mince into a paste; set aside in a small bowl.
Step 5
Crack 4 eggs into a bowl. In a separate small bowl, mix a little cornstarch with water to make a slurry; pour into the eggs. Add salt and a splash of peanut oil, then whisk vigorously with chopsticks for about 1 minute.
Ingredients List
Important Notes
Most of the bitterness in bitter melon comes from the white pulp; use a spoon to scrape it clean to significantly reduce bitterness. 💡
Marinating with sugar instead of salt removes bitterness while maintaining a crisp texture. ⚠️
Adding a little water-starch and peanut oil to the egg mixture makes the eggs softer, fluffier, and prevents them from drying out. 🍳
Stir-frying the bitter melon raw without blanching helps better preserve its crispness and 'wok hei'. 🔥
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