Stir-fried bitter melon with egg

Bitter melon, also known as bitter gourd or karela, is a tropical fruit belonging to the gourd family and is frequently used in Indian, Chinese and Southeast Asian dishes, particularly valued for its health benefits. While this gourd can be a polarising ingredient due to the name, this recipe includes several simple tips for reducing the bitter flavour at home.

Credit: Jiwon Kim

• serves

  2

• prep

  10 minutes

• cook

  5 minutes

• difficulty

  Easy

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Ingredients

• 1 bitter melon
• 2 tbsp canola oil
• 2 garlic cloves, finely chopped
• 1 tbsp light soy sauce
• 1 tbsp oyster sauce
• sugar, to taste
• salt, to taste (optional)
• 2 eggs
• 2 spring onions, thinly sliced, to serve
• ½ long red chilli, deseeded and finely chopped, to garnish
• steamed jasmine rice, to serve (optional)

Instructions

1. Slice the bitter melon in half lengthwise, then use a spoon to remove the seeds. Scrape the interior to remove any white membranes, which will significantly reduce the bitterness of the gourd.

2. Thinly slice the bitter melon on a diagonal. Heat the oil in a large frying pan or wok over high heat, then add the garlic and stir-fry, until lightly browned. Add the bitter melon and stir-fry for 3-5 minutes, or until softened. Stir through the soy sauce, oyster sauce, salt and sugar to taste – the sugar will help alleviate any remaining bitterness from the dish.

3. Push the melon to the sides of the pan, leaving a well in the centre. Crack the eggs into the wok and allow to cook undisturbed for 1-2 minutes, to create a crisp bottom. Use a wooden spatula to chop the eggs up into small pieces, then toss through the melon until fully cooked.

4. Transfer the stir-fried bitter melon with egg to a serving plate and sprinkle with spring onion and chilli with steamed rice on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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Watch the full episode here

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