The Secret to Perfectly Crisp and Bitter Melon Stir-fry: A Simple Trick for a Delicious Dish

Additionally, bitter melon has a high water content, so if it is stir-fried for too long or not prepared correctly, it will turn soft and mushy, losing its characteristic crispness.

Methods to remove bitterness and maintain crispness

1. Scrape away the white membrane and seeds – the source of bitterness

The white membrane and immature seeds are where the bitterness is most concentrated. Using a small spoon, carefully scrape the inside of the fruit until the green flesh is visible. This is the first step to eliminating the natural bitterness.

Cut the bitter melon into diagonal slices, approximately 0.5-0.7 cm thick, to help retain their crisp texture during stir-frying.

2. Soak in ice water – for crispness and reduced bitterness

After slicing, soak the bitter melon in ice-cold water for 10-15 minutes. This technique has three benefits:

– It helps to mellow out the natural bitterness.

– It isolates the chlorophyll, preserving the green color.

– It increases crispness after cooking due to “heat shock.”

Note: Use water colder than 8°C or add ice cubes to the soaking water. If you have the time, you can also place the bitter melon in the refrigerator instead of soaking it.

3. Blanch in boiling water with oil to retain color and crispness

Bring a pot of water to a boil and add ½ teaspoon of salt and 1 teaspoon of oil. Then, add the bitter melon and blanch for 30–45 seconds before immediately transferring it to a bowl of ice-cold water.

The oil creates a barrier that prevents the bitter melon from directly contacting the heat, thus avoiding softening and discoloration. Blanching in salted water with oil and then shocking in cold water helps to retain the attractive green color and a pleasant crispness similar to raw vegetables.

How to make bitter melon stir-fried with eggs without bitterness and mushiness:

Ingredients:

– Bitter melon: 2 fruits.

– Eggs: 2 eggs.

– Salt: ½ teaspoon.

– Oil: 2 teaspoons.

– Shallot: 1 bulb (finely chopped).

– Scallion, ground pepper.

– Optional: ½ teaspoon sugar and ½ teaspoon vinegar to further reduce bitterness.

Instructions:

Prepare the bitter melon:

– Halve the bitter melon lengthwise and scrape out the seeds and white membrane.

– Cut into diagonal slices, approximately 0.7 cm thick, not too thin.

Reduce bitterness and maintain crispness:

– Soak in ice water for 10-15 minutes.

– Blanch in boiling water with salt and oil for 30–45 seconds, then immediately transfer to cold water and drain.

Beat the eggs:

Crack the eggs into a bowl, add a pinch of salt and 1 teaspoon of water, and beat until the eggs are soft and fluffy, ensuring they won’t dry out during stir-frying.

Stir-fry:

– Sauté the shallot until fragrant.

– Pour in the beaten eggs and gently scramble until just set.

– Add the bitter melon and quickly stir-fry for 1–2 minutes.

– Season to taste, and sprinkle with ground pepper and scallions.

Final product:

– The bitter melon retains a beautiful emerald green color and a pleasant crispness similar to boiled vegetables.

– The eggs are soft, fluffy, and creamy without being dry.

– The dish has a light and refreshing flavor with minimal bitterness, making it extremely palatable.

Note: You can add mushrooms, carrot strips, or minced meat to enhance the flavor. Carrots, in particular, help to balance out the bitterness with their natural sweetness.

If you’ve ever disliked bitter melon due to its strong flavor, give it another chance with this recipe. These simple techniques make a significant difference in the taste and dining experience. This dish is also ideal for summer menus as it helps detoxify and cool the liver, combats fatigue, and is especially suitable for those on a diet or in need of nutritional replenishment.