Stir-Fried Bitter Melon and Eggs
Bitter melon lives up to its name. The oblong gourd is renowned for its robust health benefits and even more profound bitterness. However, when enveloped in creamy scrambled eggs and seasoned with soy sauce and brown sugar, it creates a complexity of flavor that will grow on you. This quick stir-fry is a home-cooking favorite of Chutatip Suntaranon, who is known as Nok, the chef-owner of the Thai restaurant Kalaya in Philadelphia. The recipe can easily be halved to serve one or two.
- Preparation:
- Cooking:
- Total:
- Serves: 3 persons
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
Instructions
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 1/8-inch-thick half-moons.Step 2
Beat the eggs with 1/4 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, 1/4 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.