Bitter Melon Stir-Fry That Isn't Bitter
太开心了！第一次做苦瓜 竟然一点都不苦！ · pan chinese cuisine
The author always found bitter melon too bitter to enjoy until a roommate made it using this hometown method: seeding the melon thoroughly, salting it to draw out moisture, then rinsing and squeezing it dry before stir-frying. This is the first time the author successfully made it themselves without any bitterness.
Carl BrennanDivorced dad of two, learning to cook for real at 47. Kids rate everything out of 10 and honestly it's great feedback. Current specialty: taco night, all versions.Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- 259.6(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
Techniques you'll use
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 110 min
Halve the bitter melons lengthwise and scrape out all the white pith from the center. Slice thinly, toss with salt, and let sit for 10 minutes to draw out moisture. Rinse with water, squeeze dry, and meanwhile mince the garlic and slice the bird's eye chilies.
✅ Done when: The bitter melon slices have released some liquid and feel softened and dry to the touch after squeezing.
Heat oil in a wok over high heat, sauté the minced garlic and bird's eye chilies until fragrant, add the drained bitter melon slices and stir-fry until they change color. Season with salt and chicken bouillon powder to taste, then serve.
✅ Done when: The bitter melon slices have turned a brighter, more translucent green and are tender enough to eat.