Directions

1. Bitter Melon and Egg Stir-fry (苦瓜炒鸡蛋)

1. This is probably a childhood dish for all kids who grew up in the south of China. I hated bitter melon when I was a kid, but this is one of the few dishes that I didn’t mind eating because every bitter slice has a little bit of egg attached, so it doesn’t taste bitter at all. In fact, it is really eggy and delicious. We often eat it with plain congee for breakfast.

   

2. Discard both ends of the bitter melon and cut it in halves lengthwise. Then, scrape the white spongy center using a spoon. Once it is clean, you can cut it into thin slices.

   
3. Season the bitter melon with 1/2 tsp of salt and toss it thoroughly. Let it sit for 15 minutes to allow the salt to draw out some moisture.
   
4. While waiting, mince 5 cloves of garlic. Crack 3 eggs into a bowl and beat them well.
   
5. 15 minutes later, squeeze the bitter melon to eliminate the excess water. This step will reduce some bitter taste and make the texture crunchy.
   
6. Turn the heat to high and heat the wok until smoking hot. Add a big drizzle of oil and toss in the bitter melon and minced garlic. Stir for 2 minutes.
   
7. Spread the bitter melon in the wok, then pour the egg to cover it. This way, when you stir, the egg will warp around the bitter melon slices as it sets.
   
8. Add ground white pepper and a drizzle of soy sauce from the side of the wok. You want to hear that sizzling sound, which means the soy sauce is caramelizing and creating some complex flavors. Stir well, and you are done.
   

2. Stir-fry Beef with Bitter Melon and Zha Cai (苦瓜榨菜炒牛肉丝)

1. Another trick to make bitter melon enjoyable is to balance the bitterness with something distinctive. That’s why I want to introduce you the second recipe, Stir-fry Beef with Bitter Melon and Zha Cai (苦瓜榨菜炒牛肉). Zhacai is the most popular Chinese pickle. It has a nice crunchy texture and a beautiful flavor, which is important in this recipe because it balances out the bitter taste.

   

2. Slice the beef into thin slabs, stack the slabs, and thinly julienne them. You can use beef chuck, flank steak, and sirloin.

   

3. Marinade the meat with salt, soy sauce, dark soy sauce, white pepper, baking soda, and Chinese cooking wine and mix well. Add a drizzle of cooking oil and mix to coat the beef. This helps to separate the meat strips so they don’t tangle together. Set the beef aside for 15 minutes.

   
4. While waiting, we can prepare the bitter melon. Same as before, cut it in half. Remove the white spongy inside part using a spoon. Once it is clean, slice it into thicker strips at a 45-degree angle.
   
5. Bring a pot of water to a boil. Add a big drizzle of oil and toss in the bitter melon slices. The oil will coat the vegetable surface and retain the vivid green color. Let the bitter melon blanch for 20 seconds. Take it out and let it drain on the side.
   
6. Turn the heat to high and heat a wok until smoking hot. Drizzle a generous amount of oil and swirl it around to create a non-stick layer.
   
7. Add the marinaded beef and use a pair of chopsticks to loosen the strips so they don’t tangle together. Stir over high heat for 1-2 minutes or until the meat has changed color.
   
8. Add garlic, julienned red chili, zhacai, and the blanched bitter melon. Continue to stir over high heat for 3 minutes to make sure the flavor of the zha cai is thoroughly distributed.
   
9. You don’t need to add any extra seasoning because Zha cai is very salty. However, I do suggest you to give it a taste before serving because every brand of zha cai has different sodium level.
   
10. Quickly toss in the scallion stalks and give it a final mix.
    

3. Stuffed Bitter Melon with Ground Pork (苦瓜酿肉)

1. The third recipe, Stuffed Bitter Melon with Ground Pork is a classic Hakka dish. I am just giving you the most basic version, which is pork and scallion flavor, but honestly, you can stuff any dumpling filling.

   

2. Cut the pork into bite-size pieces. You can use pork loin or pork butt. Add the meat to a food processor and grind it finely. You can also buy ground pork directly so you don’t have to do this step.

   
3. Season it with 1/4 tsp salt, 1/4 tsp ground white pepper, 2 tsps Chinese cooking wine, 2 tsps minced garlic, and 1/4 cup diced scallions. Mix until the seasonings are well combined. Then stir the meat in one direction for a few minutes or until the filling becomes sticky. Set it aside.
   
4. Discard both ends from the bitter melon then cut it in halve into 2 cylinders. Stick a dinning knife into the center to carefully remove the white sponge parts, and you have these beautiful bitter melon tubes.
   
5. Add some cornstarch into the tube and rub to coat the inner surface. This will prevent the meat from falling off the bitter melon.
   
6. Cut the tubs into 2/3-inch thick rings and stuff the ground pork into the center. Here is a great tip. If you don’t have time to prepare the filling, you can buy a package of ground sausage meat, which is preseasoned and ready to be stuffed it into the bitter melon. You just pan fry it and you can make a beautiful healthy dinner in no time.
   
7. Before cooking, put together all the seasonings: 1.5 tsps soy sauce, 1.5 tsps oyster sauce, 1/2 tsp dark soy sauce, 1/4 tsp five-spice powder, and 1/4 cup water. Mix well and set it aside.
   
8. Preheat your wok over medium heat for about 30 seconds. Add a big drizzle of oil and swirl it around.
   
9. Add the stuffed bitter melon and pan sear the meat over high heat for 1 minute per side. Pour in the sauce. Turn the heat to low and simmer for 3-4 minutes so the flavor can infuse into the bitter melon.
   
10. Place the stuffed bitter melon on a serving plate and drizzle the sauce all over. If you serve it as a main dish, it is enough for one person. But as an appetizer, it is enough for 2-3 people to share.
    

4. Bitter Melon Salad (凉拌苦瓜)

1. This bitter melon salad has a savory dressing that balances the taste in a pleasant way. We usually serve this cold dish as a starter for dinner. You can make it ahead and keep it in the fridge.

   

2. Cut a bitter melon in half and remove the white spongy part. Slice it into thin pieces.

   
3. Bring a pot of water to a boil and drizzle in 1.5 Tbsps vegetable oil. Add the bitter melon slices and let it blanch for 30 seconds. Blanching also helps to reduce the bitter taste.
   
4. Remove the bitter melon from the water and let it drain on the side. The rest of the heat will evaporate the excess moisture.
   
5. While waiting, combine the diced cilantro, scallion, minced garlic, thai bird eye chilies, soy sauce, fish sauce, Chinese black vinegar, hot chili oil, and toasted sesame seeds in a mixing bowl.
   
6. Add the blanched bitter melon and mix thoroughly.
   

5. Bitter Melon Chicken Soup (苦瓜鸡汤)

1. Chicken bitter melon soup is a quick, delightful addition to any dinner. I will be honest: you do taste the bitterness in the soup, but to me, it is pleasant, light, and refreshing, perfect for a hot summer day. Also, you can throw in some noodles and make it a one-pot meal.

   

2. Slice the chicken breast into two big strips. Then cut it into 1/4-inch thick slices.

   
3. Marinade the chicken with minced garlic, ginger, white pepper, salt, cornstarch, and Chinese cooking wine. Mix well and set it aside for 10 minutes.
   
4. Heat a stock pot over medium heat for 40 seconds. Add oil and swirl it around to cover the bottom. Add the marinaded chicken and stir over high heat for 2 minutes or until the meat is slightly charred.
   
5. Pour in 3.5 cups of unsalted chicken stock. If your chicken stock is salted, you will have to adjust the seasonings in this recipe.
   
6. It takes about 5 minutes for it to come to a boil over medium heat, which is just enough time to cut the bitter melon in half and use a spoon to remove the center part. Slice the bitter melon into thin slices and add it to the soup.
   
7. Cut a tomato into bite-size pieces and add to the soups to bring a pot of color. Turn off the heat and sprinkle some diced scallions as garnish.