The Best Recipe to Stir Fry Bitter Melon
Rated 3.8 stars by 4 users
Servings
2
Prep Time
20 minutes
Cook Time
5 minutes
Bitter melon is a vegetable that probably every kid who grew up in southern China hated. It is nutritious and has lots of health benefits, so parents tend to force the kids. This is the recipe that my mom got me hooked on eating bitter melon; that is how delicious it is. Her secret ingredient is fried dace cured with fermented black beans or what we call 豆豉鲮鱼. It tastes kind of like jerky but made with fish, and it is packed with the umami flavor, which makes the bitter melon extra yummy.
Souped Up Recipes
Ingredients
-
184g / 1 can of fried dace with fermented black beans
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500g / 1.1 lb of bitter melon
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8.6g / 1.5 tsps salt to rub the bitter melon
-
24g / 1 fresh red chilies
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9g / 3 cloves of garlic
-
11g / 2 tsp of soy sauce
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12g / 2 tsp of oyster sauce
-
2g / ½ tsp sugar
Directions
Take the fish out of the can and break it into bite-size pieces. Reserve the oil and fermented black beans on the side. There is no need to worry about the bones because they are fragile and tender.
- Quarter the bitter melon lengthwise. Remove the white spongy part with a knife first, then scrape completely with a rounded teaspoon.
- Cut the bitter melon with a 45-degree angle into 1/3 of an inch thick slices.
- Season the bitter melon with 1 tsp of salt. Rub for a few minutes to reduce the bitter taste. Let it sit for 20 minutes.
- While waiting, slice a few cloves of garlic thinly and cut a red chili into small pieces. If you don't eat spicy food, use bell peppers.
- Squeeze the excess moisture out of the bitter melon. Rinse off the salt with cold running water several times and drain thoroughly.
- Add the reserved fermented black bean and oil mixture from the can and garlic slices to a wok. Stir until fragrant.
- Add the canned fish and drained bitter melon. Season it with oyster sauce, soy sauce, and sugar.
- Continue to stir for 3-5 more minutes to mingle everything.
- Before serving, add red chili and mix well. Serve with white rice.
