Chinese Bitter Melon Recipe

bitter melon

🥗Healthier: zucchini

💰Cheaper: cucumber

Zucchini offers a milder flavor while maintaining a similar texture.

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and has a nutty flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with more beneficial fats.

Discard the ends of the bitter melon, cut it in half, then quarter it.

Remove the white inside part completely using a rounded measuring spoon.

Cut the bitter melon into a third of an inch thick slices at a 45-degree angle.

Season the slices with 1 teaspoon of salt and rub for a minute or two; let it sit for 15 minutes.

Prepare the red dried chilies by cutting them open and removing the seeds.

Optionally, prepare 1 teaspoon of sichuan peppercorns.

Press 5 cloves of garlic through a garlic presser.

Squeeze out as much moisture as possible from the bitter melon and discard the liquid.

Rinse the bitter melon with cold running water several times, then drain it.

Add 1 to 2 tablespoons of oil to the wok along with the sichuan peppercorns and turn the heat to low.

Once the oil is seasoned and the peppercorns are dark, remove and discard the peppercorns.

Turn the heat to medium and add the bitter melon, fresh chilies, dried chilies, and garlic; stir for a couple of minutes.

Taste the mixture and adjust the salt, adding a little less than a teaspoon to enhance the flavor.

Give it a final stir and serve as a side dish with white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens