asian

Stir-fried Bitter Gourd with Egg (Reduced Bitterness)

Name: Stir-fried Bitter Gourd with Egg (Reduced Bitterness)
Yield: 4 servings
Cuisine: asian
Ingredients: 1 piece Bitter gourd; 1 tsp Salt; 1 piece Egg; 0.25 tsp Salt (for egg); 0.25 tsp White pepper (for egg); 2 tbsp Cooking oil; 0.33 tsp Salt (for bitter gourd seasoning); 0.33 tsp MSG (optional); 0.25 tsp White pepper (for bitter gourd seasoning); 1 tbsp Shaoxing wine

Learn how to prepare bitter gourd to reduce its bitterness, then stir-fry it with egg for a delicious and refreshing dish perfect for hot weather. This recipe uses a restaurant-style technique to make bitter gourd more palatable while retaining its unique flavor.

15 min 4 servingsMr. Hong Kitchen阿鸿厨房 Source

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Nutrition· per serving · estimated

Calories

Protein

Carbs

Fat

Scale recipe

4 servings

Original recipe

Ingredients10 items

Produce

🥒Bitter gourd1 piece

Dairy

🥚Egg1 piece

Pantry

🧂Salt1 tsp

🧂Salt (for egg)¼ tsp

🌻Cooking oil2 tbsp

🧂Salt (for bitter gourd seasoning)⅓ tsp

✨MSG (optional)⅓ tsp

🍶Shaoxing wine1 tbsp

Spices

🌶️White pepper (for egg)¼ tsp

🌶️White pepper (for bitter gourd seasoning)¼ tsp

Instructions

1
Wash the bitter gourd, then trim off both ends.
2
Carefully halve the bitter gourd lengthwise and use a spoon to scrape out all the seeds and the white pith inside. Ensure it's thoroughly cleaned as the pith is very bitter.
3
Slice the bitter gourd halves into thin, crescent-shaped pieces. The thinner the slices, the easier it is to remove bitterness and cook.
4
Place the sliced bitter gourd in a bowl, add 1 teaspoon of salt, and massage it with your hands for 1-2 minutes until water starts to release and the slices become slightly sticky. Let it rest for 5 minutes to draw out more bitter juices.
5:00 timer
5
After 5 minutes, transfer the bitter gourd to a bowl of clean water and rinse it thoroughly to wash off the salt and any remaining bitter residue. Squeeze out as much water as possible from the bitter gourd slices.
6
Crack the egg into a small bowl, add 1/4 teaspoon of salt and 1/4 teaspoon of white pepper, then whisk until well combined.
7
Season the rinsed bitter gourd with 1/3 teaspoon of salt, 1/3 teaspoon of MSG (optional), and 1/4 teaspoon of white pepper. Mix well.
8
Heat a wok over high heat until smoking. Add 1 tablespoon of cooking oil and swirl to coat the wok.
9
Add the seasoned bitter gourd to the hot wok and stir-fry quickly for about 30 seconds until it starts to look bright green and slightly translucent. Add another 1/2 tablespoon of cooking oil if needed.
10
Pour in 1 tablespoon of Shaoxing wine around the edges of the wok for aroma, and continue to stir-fry for another 30 seconds.
11
Reduce the heat to low. Slowly pour the whisked egg mixture over the bitter gourd. Let it set slightly, then gently stir to combine the egg with the bitter gourd. Do not overcook the egg; it should remain soft and moist.
12
Once the egg is cooked through but still tender and clinging to the bitter gourd, turn off the heat and transfer the stir-fry to a serving plate.