Stir-Fried Bitter Melon with Eggs is a dish close to my heart. Growing up, it was a staple on our dinner table, bringing together the bold flavors of bitter melon and the comforting simplicity of scrambled eggs. Every slice of bitter melon tells a story of tradition and health in my family’s kitchen.
As a child, I watched my grandmother meticulously prepare each ingredient for Stir-Fried Bitter Melon with Eggs. She taught me the importance of blanching the bitter melon to tame its bitterness just right. The sizzle of the wok and the aroma of sesame oil and soy sauce filled the air, promising a delicious meal ahead.
Today, I recreate this dish in my own kitchen, using the same techniques passed down through generations. The bitter melon, once blanched and stir-fried to perfection, dances with the eggs in a harmony of textures and flavors. A splash of Shaoxing wine adds depth, while the soy and oyster sauces bring a touch of umami that satisfies both body and soul.
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Sharing the Joy
Stir-Fried Bitter Melon with Eggs is more than just a recipe; it’s a connection to my roots and a celebration of simple, wholesome ingredients. With each bite, I am reminded of family dinners filled with laughter and stories, where every dish was made with love and care.
Table of Contents
Chef’s Notes- Stir-Fried Bitter Melon with Eggs
- Reduce Bitterness: If you find the bitter melon too bitter, soak the slices in salted water for 10-15 minutes before blanching. This will help mellow the bitterness.
- Blanching Tip: Do not over-blanch the bitter melon. A quick 30-second blanching is enough to preserve its vibrant green color and slight crunch.
- Egg Texture: For fluffier scrambled eggs, beat the eggs until they are slightly frothy. Cook them on medium heat and remove them from the wok while they are still slightly runny. They will finish cooking when combined with the bitter melon.
- Aromatics Addition: For added depth of flavor, consider adding minced garlic or ginger to the wok before stir-frying the bitter melon.
- Serving Suggestions: This dish is best served immediately while hot. Pair it with steamed jasmine rice or as part of a larger meal with other Chinese dishes.
- Adjusting Seasoning: Taste and adjust the seasoning as necessary. The saltiness of the soy sauce and oyster sauce can vary, so add them gradually and taste.
- Oil Choice: While canola oil is used in this recipe, you can also use other high-heat oils like peanut or vegetable oil. Sesame oil should be added at the end for flavor, not used for stir-frying.
Stir-Fried Bitter Melon with Eggs
Dive into the vibrant flavors of this Stir-Fried Bitter Melon with Eggs! This classic Chinese dish is not only quick and easy to prepare but also packed with nutrients. Perfect for a healthy meal that doesn’t compromise on taste. Get ready to impress your taste buds with this delightful combination of tender eggs and slightly bitter melon, all brought together with a hint of sesame and soy. A must-try for any home cook looking to expand their culinary repertoire!
4
servings10
minutes15
minutes215
kcal25
minutesKeep the screen of your device on
Ingredients
- Bitter Melon
2 medium bitter melons (about 18 ounces)
- Eggs
5 large eggs
1/2 teaspoon salt (split)
1/8 teaspoon ground white pepper
1/2 teaspoon toasted sesame oil
3 tablespoons canola oil (divided)
1 tablespoon rice wine (Shaoxing wine)
1 teaspoon soy sauce (light)
1 teaspoon vegetarian oyster sauce (or regular oyster sauce)
1/2 teaspoon granulated sugar
- Alternative Ingredients:
Bitter Melon: Zucchini or cucumber for a milder flavor.
Shaoxing Wine: Dry sherry or mirin.
Soy Sauce: Tamari for gluten-free.
Oyster Sauce: Hoisin sauce or mushroom sauce for vegetarians.
Directions
- Blanching Bitter Melon – Fill a wok or medium pot with water and add 1/2 teaspoon of salt. Bring to a boil and blanch the bitter melon slices for 30 seconds. Drain and set aside.
- Beating Eggs – In a mixing bowl, whisk together the eggs with 1/4 teaspoon of salt, white pepper, and sesame oil until well combined.
- Cooking Eggs – Heat the wok until dry and slightly smoking. Add 2 tablespoons of canola oil followed by the beaten eggs. Scramble quickly until they are about 70% cooked. Remove from wok and set aside.
- Stir-Frying Bitter Melon – Add the remaining tablespoon of canola oil to the wok. Stir-fry the blanched bitter melon for about 15-30 seconds. Pour in the rice wine around the perimeter of the wok and stir-fry for another 15 seconds.
- Combining Ingredients – Add soy sauce, vegetarian oyster sauce, and sugar to the wok. Mix well before adding the scrambled eggs back in. Stir until eggs are fully cooked and everything is well combined.
- Serving – Remove from heat immediately and serve hot.
Equipment
- chef’s knife
- cutting board
- wok
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 215kcal
- Fat: 17g
- Saturated Fat: 11g
- Cholesterol: 233mg
- Sodium: 511mg
- Potassium: 469mg
- Carbohydrates: 6g
- Fiber: 4g
- Sugar: 1g
- Protein: 9g
- Vitamin A: 938IU
- Vitamin C: 107mg
- Calcium: 61mg
- Iron: 2mg
FAQ- Stir-Fried Bitter Melon with Eggs
Can I use a different vegetable if I don’t like bitter melon?
Yes, you can substitute bitter melon with zucchini or cucumber for a milder flavor. Adjust cooking times as needed since these vegetables cook faster.
Is there an alternative to Shaoxing wine?
Dry sherry or mirin can be used as alternatives. Mirin is sweeter, so you might want to adjust the sugar in the recipe accordingly.
How can I make this dish gluten-free?
Use tamari instead of soy sauce and ensure the oyster sauce you use is gluten-free. Tamari is a gluten-free soy sauce alternative that provides a similar flavor.
What can I do if I don’t have vegetarian oyster sauce?
You can use regular oyster sauce if you’re not vegetarian. Otherwise, hoisin sauce or mushroom sauce can be used as substitutes.
How do I know when the eggs are done cooking?
The eggs should be cooked until they are just set but still slightly runny. They will continue to cook when mixed with the hot bitter melon, ensuring they stay tender and not overcooked.
