Bitter Melon Stir-Fried with Eggs — a classic cooling dish
下火🔥菜苦瓜炒蛋 · pan chinese cuisine
The author's husband runs hot, especially in spring, so this dish is a household favorite. Bitter melon is believed to help cool the body. While the author usually grates the bitter melon into an egg pancake, this version slices it and stir-fries the slices with scrambled eggs for a different take.
Ben OkaforCollege senior with a tiny dorm kitchen and big ambitions. Ramen, jollof rice experiments, and everything with too much garlic. Learning as I go, mostly burning toast.Nutrition & allergens
Contains:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 95.7(Main ingredients only; seasoning not counted)
- Protein (g)
- 5(Main ingredients only; seasoning not counted)
- Fat (g)
- 8.1(Main ingredients only; seasoning not counted)
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Blanching (chao shui) ↗
Par-cook in boiling water to clean, tighten, or prep ingredients.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Halve the bitter melon and remove the seeds and the white pith. The white pith is very bitter but is considered cooling, so scrape off as much or as little of the pith clinging to the flesh as you like — leave a bit behind if you don't mind the bitterness.
✅ Done when: The seeds and most of the white pith are scraped away, leaving pale green flesh.
- 2
Step 2
Slice the bitter melon into thin slices. If you don't mind the bitterness, you can stir-fry them directly from here.
✅ Done when: All the bitter melon is cut into uniformly thin slices.
If you prefer a milder taste, blanch the slices in boiling water for a dozen or so seconds, then transfer them to cold water and drain thoroughly.
✅ Done when: After about 10-20 seconds in boiling water, the slices are drained and free of standing water.
- 4
Step 4
Beat the eggs until evenly combined. Do not add salt to the egg mixture — eggs absorb salt easily and can turn out too salty.
✅ Done when: The eggs are whisked into a smooth, uniform liquid with no salt added.
Scramble the eggs into small curds and remove them from the pan first.
✅ Done when: The eggs are set into small, cooked curds and have been removed from the pan.
Over high heat, heat the oil until hot, add the chopped scallions and stir until fragrant. Add the bitter melon slices, the salt, and a little light soy sauce, tossing over high heat a few times. Return the egg pieces, toss briefly to combine, and serve immediately.
✅ Done when: The scallions are fragrant, the bitter melon slices are heated through and coated, and the eggs are evenly distributed after a quick final toss.
- 7
Step 7
A wok tossed over high flame like this gives the dish its wonderful smoky aroma — well worth savoring.
✅ Done when: The finished dish is hot off the wok with a pronounced high-heat aroma.
- 8
Step 8
A close-up of the finished dish — appetizing, isn't it?
✅ Done when: The glossy slices of bitter melon and golden egg pieces are plated and ready to serve.