Stir-Fried Bitter Melon and Eggs
Published June 13, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2medium green Chinese bitter melons (about 3 to 4 ounces each before de-seeding)
- 4eggs
- Salt and black pepper
- 4tablespoons vegetable oil
- 2large garlic cloves, finely chopped
- 2tablespoons soy sauce
- 2tablespoons brown sugar (light or dark)
- 1cup water or chicken stock
- Cooked rice, for serving
Nutritional analysis per serving (4 servings)
309 calories; 19 grams fat; 3 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 10 grams protein; 592 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim and discard the ends of the bitter melons then halve lengthwise. Using a spoon, scoop out and discard the seed pockets and white pith. Thinly slice into ⅛-inch-thick half-moons.
- Step 2
Beat the eggs with ¼ teaspoon salt. Heat a wok or large skillet over medium, and add 2 tablespoons oil, swirling to coat all sides. Pour in the eggs and gently scramble until about three quarters-cooked through and not browned. Scrape the eggs into a bowl.
- Step 3
Heat the remaining 2 tablespoons oil in the wok or skillet over medium. Add the melon and garlic at the same time, along with a pinch of salt. Stir for 1 minute, being careful not to burn or brown the garlic, until the melon is just starting to soften. Add the soy sauce, brown sugar, ¼ teaspoon pepper and the water and stir as it comes to a boil. Cook, stirring occasionally, until the liquid has almost all evaporated and the melon is tender, 6 to 8 minutes. Return the eggs to the pan and stir to combine. Taste and add salt if desired. Serve immediately over rice.
Private Notes
Comments
Salting the bitter melon slices in a colander for a few minutes will temper the bitterness. Rinse and dry on paper towels before sauteeing. I prefer to saute the melon slices with onion and garlic until they start to brown, then add the beaten eggs and scramble. If you plant the seeds you can grow the melon in a container or garden, this gives you not just melons but leaves. The leaves can be used in sinigang or other soups, or sauteed with garlic and olive oil like spinach.
Just ran out to buy bitter melon for this. If you have Mirin (sweet cooking wine) and a dashi packet (broth used in miso soup), they can replace brown sugar and chicken broth in an Okinawan version. My grandparents traditionally added pork and/or tofu as well as onions and carrots for their sweetness. I couldn't abide the bitterness then, but now it's as easy as Campari.
We make this dish in the Philippines but without sugar. We add tomatoes to the garlic and onions. I’ve always liked bitter foods, even bitter drinks like Campari. I cook bitter melon dishes regularly.
Lol sugar in the bitter melon- so American
We make this dish in the Philippines but without sugar. We add tomatoes to the garlic and onions. I’ve always liked bitter foods, even bitter drinks like Campari. I cook bitter melon dishes regularly.
Nik Sharma was recently asked about the one food from his childhood that he could not stand and he answered bitter melon without hesitation. I nodded emphatically. It's the one vegetable I find disgusting. But I'm always open to try another way. Thank you NYT for giving us the option to try.