Chinese Bitter Melon Recipe
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- เผยแพร่เมื่อ 18 มิ.ย. 2021
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Today, we are going to make something special - bitter melon. Have you ever wondered what it is and how to cook it when you see it at the Asian grocery stores? So, I am going to share the easiest recipe that you can cook it - Stir Fry Bitter Melon With Garlic (蒜蓉炒苦瓜)
INGREDIENTS
500 grams of bitter melon
1 tsp of salt to reduce the bitter taste
6-8 pieces of dried red chilies
3-4 pieces of fresh red chilies
3 cloves of garlic
1-2 tbsp of cooking oil
1 tsp of Sichuan peppercorn (Amazon Link - geni.us/tkfqpg)
Salt to taste (I used 3/4 tsp)
INSTRUCTIONS
Cut the bitter melon in half, then quarter it. Remove the white spongy inside part. You can use a rounded teaspoon to scrape the last bits of the white part.
Cut it with a 45-degree angle into 1/3 of an inch thick slices. Season it with 1 tsp of salt. Rub for a few minutes. Let it sit for 15 minutes.
Cut some red, dried chilies open and remove the seeds.
Roughly dice some fresh red chilies
Press 5 cloves of garlic through a garlic presser.
Optionally, prepare 1 tsp of Sichuan peppercorns.
Now go back and check out the bitter melon. Squeeze out as much moisture as you can.
Rinse the bitter melon with cold running water several times. Drain it but doesn’t need to be thorough. A little bit of excess water will make sure the garlic doesn’t burn as fast when stir-frying.
Add 1-2 tbsp of oil to the wok along with the Sichuan peppercorns. Turn the heat to low. As the temperature climbs up slowly, the oil will be seasoned with the peppercorn flavor.
Once you see the color of the peppercorns is getting dark, you can take them out and discard them. Turn the heat to medium. Add in the bitter melon, dried chili, fresh chili, and garlic. Stir for a couple of minutes.
Give it a taste and then add the salt to adjust the flavor. Be generous with the salt amount especially if you have never tried bitter melon before because the salt will suppress a little bit of the bitter taste. Give it a final stir and you are done.
Videography / Editing by Austin Schargorodski - austinschargorodski.com/
Lol my husband says bitter melon was a punishment in childhood, if his mother left the table for a minute they'd throw it out the window
my mom stuffs them with pork, but I can't get over the bitterness. I eat it very fast before my mouth can react 😭
I am originally from Suriname in South America. We stuff the soporopo with seasoned beef, chicken or fish and than stew it in a gravy. Or I like to stir fry it with dried shrimp or smoked fish with lots of garlic an a touch of sugar and hot sauce or sambal. It is one of my favourite vegetable dishes. With jasmine rice. And it is very good for you. Greetings from the Netherlands
My family is from Canton City, China but they emigrated & settled in Jamaica. We used to cook bitter melon frequently. But it was always with pork, as pork has a sweet taste due to the inherent fatty acids & glycerol. At times the inner seeds would be removed & the whole ones would be cut into tubes & filled with spicy marinated mince pork & steamed. But occasionally it would be cooked & accompanied with canned sardines in oil. Always was delicious!?
Bitter melon is popular in Vietnam. I personally think the more bitter the better.
That reserved bitter juice is very healthy and you can drink it. Not kidding.
That part about your parents telling you to endure the bitter taste was amazing. My parents just tells me if I eat it more there will come a time when it's not bitter anymore 😂😂😂😂
Yea, I'm same with you. When I was little, I don't understand why the adults love this bitter melon, especially my aunt. I tried it and didn't like it. But for some odd reason, I would try it again. Eventually I grew to like it. Who knew that bitterness can be tasty. So strange. lol
A co-worker of my wife gave her some fresh bitter melon from her garden. I've seen bitter melon in Asian markets before but had absolutely no idea how to prepare it. Fortunately, I came across your recipe, Mandy, and it turned out to be very tasty! I love a little bitterness in vegetable dishes, and the paring of the garlic, Sichuan peppercorns, and chiles was a great combination.
I love it! My family eats it every week in the summer. Full of vitamin C. I like to stirfry it with beef, baby corn a little brown sugar, oyster sauce, soy sauce, garlic, and ginger. If you follow the "Souped Up Recipes" chef instructions of soaking it, you'll have no worries.
My husband did that with eggs end tomatoes y more ingredients and is so delicious 🤤
Ok, I'm going to try this. Watching this on Father's Day, and my dad was great pals with the produce guys. They turned him on to all the new and different (from middle American) fruits and vegetables. Thanks!!
Hi~~From Korea
Love it with scrambled eggs. My husband’s aunt introduced me to it.
Love, love, love bitter melon! I like to slice it into rings after removing seeds and let the rings soak in milk. Then I make a tempura batter and deep fry them. Totally not a traditional way to prepare it, but my Chinese friend in China love it like this.
You're not the only one! Many of us enjoy bitter, pungent, sour, spicy tastes. This does not rule our lives but we can use this to enhance our lives.
We grow bitter melon in our backyard garden every spring and harvest fruits summertime through fall.
Thank you for this recipe, I’ve seen the bitter melon in my local Asian store but had no idea how to use it. Will make a nice side dish.
Omg this plant is amazing!
One of my favourite vegetable!! The funny thing is I like it since I was a kid haha.