Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Makes: 4 servings
Bitter melon is a type of gourd that comes from India. It was introduced to China in the 14th century and has been a popular vegetable there ever since. Today, bitter melon stir fry is still commonly used in Chinese cooking, just as it was hundreds of years ago.
Bitter melon tastes bitter, just like its name says. Its texture can be crunchy or soft, depending on how you cook it. There are different kinds of bitter melon, and they vary by where they are grown.
In China, bitter melons are usually green, while in Taiwan, they are often white. They also taste a bit different. Taiwanese bitter melons are usually softer and more bitter. You don’t need to peel the skin when getting it ready to cook because the skin is edible.
This recipe is a simple stir-fry that uses garlic, chili flakes, soy sauce, red wine vinegar, and sesame oil to create a delicious flavor. A small amount of sugar is added to help reduce the bitter taste of the bitter melon.
There are also many ways to change up this stir-fry, like adding dried shrimp or pork for more flavor. You can serve it as a side dish with pork, chicken, or seafood, and it goes great with rice or noodles.
How do you get the bitterness out of bitter melon?
You can’t completely remove the bitter taste from bitter melon, but there are ways to make it less strong. Choose bitter melons that are more mature, they are usually lighter in color and have red seeds inside. When preparing the bitter melon, take out the seeds and try to scrape away as much of the white part as you can.
One way to reduce bitterness is to sprinkle salt on the cut pieces, let them sit for a while, and then gently squeeze out the extra liquid before cooking. Another option is to boil the cut pieces in salted water for 2 to 3 minutes, then quickly put them in ice water to cool. After that, dry them off, and they’re ready to use in your recipe.
Ingredients:
Steps to Make Bitter Melon Stir Fry
01
Make sure you have all the ingredients ready before you start.
02
To get the bitter melon ready, cut 1 pound of bitter melon in half, from top to bottom.
03
To get the bitter melon ready, cut 1 pound of bitter melon in half, from top to bottom.
04
Cut it at a slight angle into slices that are about 1/4 inch thick.
05
To reduce the bitterness of the bitter melon, sprinkle salt over the slices and put them in a colander. Let them sit for 15 minutes to drain.
06
In a small bowl, mix 1 tablespoon of minced garlic with 1/2 teaspoon of chili pepper flakes, and mash them together.
07
Heat a wok on medium-high heat and add 2 tablespoons of neutral oil. When the oil is hot, put in the minced garlic and chili mixture.
08
Stir-fry for about 30 seconds, just until it smells nice and fragrant.
09
Add the bitter melon to the pan and stir-fry for about 2 minutes. After that, add 2 tablespoons of light soy sauce and 1 tablespoon of red wine vinegar or balsamic vinegar.
10
Stir in 1/2 teaspoon of sugar. Cook for another 2 to 3 minutes, or until the bitter melon begins to brown and soften.
11
Add a few drops of sesame oil if you want, then stir it in and serve the dish.
How to Store Bitter Melon
Put any leftover bitter melon in a shallow airtight container and keep it in the refrigerator. It will stay fresh for up to four days.
Ready for Something New? Try This
- Don’t have red wine vinegar? No worries! This recipe uses red wine vinegar or balsamic vinegar to give it a little extra flavor. If you have Chinese rice wine vinegar, you can use that instead.
- Add some meat – Bitter melon tastes great with pork, whether in a quick stir-fry, as a main dish, or with black bean sauce. You can also try cooking bitter melon with dried shrimp for a flavorful side dish full of umami
Nutrition Facts (per serving)
Calories 94
Fat 7g
Carbs 7g
Protein 2g
FAQs:
1. What is bitter melon?
Bitter melon is a type of vegetable that comes from the gourd family. It has a unique bitter flavor and is commonly used in Asian cuisines.
2. Why is bitter melon so bitter?
Bitter melon contains compounds called cucurbitacins, which give it its bitter taste. The level of bitterness can vary depending on the melon’s maturity and how it’s prepared.
3. How do you reduce the bitterness of bitter melon?
To reduce bitterness, you can salt the cut bitter melon and let it sit for 15-20 minutes to draw out moisture, or parboil it briefly in salted water before stir-frying.
4. Can bitter melon be eaten raw?
While bitter melon can be eaten raw, its strong bitterness might be too intense for some people. It’s often cooked to soften the flavor.
5. What should I look for when choosing bitter melon?
Choose bitter melons that are firm and slightly glossy. They should be mostly green, with minimal yellow or overly wrinkled areas. Red seeds inside indicate the melon is ripe.
6. What are the health benefits of bitter melon?
Bitter melon is rich in vitamins A and C, antioxidants, and has been traditionally used to help regulate blood sugar levels, support digestion, and boost immunity.
7. Can bitter melon stir fry be made with other vegetables?
Yes, bitter melon stir fry can be made with other vegetables like bell peppers, onions, or mushrooms, depending on your taste preferences.
8. Is bitter melon stir fry spicy?
It can be, depending on how much chili or pepper flakes you add. You can adjust the heat level by using fewer or more chili flakes.
9. Can I add meat to bitter melon stir fry?
Yes, bitter melon stir fry pairs well with meats like pork, chicken, or dried shrimp, adding flavor and protein to the dish.
10. How long should I cook bitter melon stir fry?
Stir-fry the bitter melon for 2-3 minutes until it begins to soften and brown slightly. Overcooking can make it too soft or soggy.
11. What is the best oil for stir-frying bitter melon?
Neutral oils like peanut oil, canola oil, or vegetable oil work best for stir-frying as they won’t overpower the taste of the bitter melon.
12. How do I prepare bitter melon for stir fry?
Cut the bitter melon in half, scoop out the seeds, and slice it into thin pieces. Salting it before stir-frying can help reduce bitterness.
13. Can I use balsamic vinegar in bitter melon stir fry?
Yes, balsamic vinegar can be used instead of red wine vinegar for a different flavor, though it may add a touch of sweetness compared to the sharper taste of red wine vinegar.
14. Is bitter melon stir fry suitable for vegetarians?
Yes, bitter melon stir fry is vegetarian if you skip adding any meat. It can be made with just vegetables and seasonings.
15. How should I store leftover bitter melon stir fry?
Store leftover stir fry in an airtight container in the refrigerator for up to 3-4 days. Reheat it before serving.
16. Can I freeze bitter melon stir fry?
While you can freeze bitter melon stir fry, it may lose some of its texture upon thawing. It’s best to eat it fresh or store it for a short period.
17. What can I serve with bitter melon stir fry?
Bitter melon stir fry pairs well with steamed rice, noodles, or other proteins like chicken, pork, or tofu for a complete meal.
18. Can I make bitter melon stir fry without soy sauce?
Yes, if you prefer, you can substitute soy sauce with tamari or coconut aminos for a gluten-free option, or use a different savory sauce like fish sauce.
19. Why do some people find bitter melon difficult to eat?
The bitterness of bitter melon can be an acquired taste. Some people may find it too strong or unpleasant, but the bitterness can be toned down with the right preparation methods.
20. How can I make bitter melon stir fry less bitter without losing flavor?
You can balance the bitterness by adding a small amount of sugar, using vinegar to brighten the flavors, and pairing it with ingredients like garlic, ginger, or soy sauce for added depth.
