📝 About This Recipe
This classic Cantonese home-style dish celebrates the sophisticated 'sophisticated bitter' profile of the melon, beautifully balanced by the richness of farm-fresh eggs. By using a quick blanching technique, we tame the intense bitterness into a refreshing, crisp-tender bite that pairs perfectly with fluffy jasmine rice. It is a humble yet elegant dish that showcases how contrasting textures and flavors can create a deeply comforting and healthful meal.
🥗 Ingredients
The Melon Prep
- 2 medium Bitter Melon (halved lengthwise and seeds scooped out)
- 1 teaspoon Kosher Salt (for drawing out excess moisture)
- 1/2 teaspoon Granulated Sugar (to balance the bitterness during blanching)
The Egg Mixture
- 4 pieces Large Eggs (at room temperature)
- 1/2 teaspoon Toasted Sesame Oil (for aroma)
- 1 teaspoon Shaoxing Rice Wine (adds depth and removes egg 'fishiness')
- 1/8 teaspoon White Pepper (finely ground)
- 1/4 teaspoon Sea Salt (to season the eggs)
Aromatics & Stir-Fry
- 3 cloves Garlic (minced)
- 1 small Shallot (thinly sliced)
- 3 tablespoons Neutral Oil (such as grapeseed or vegetable oil, divided)
- 1 teaspoon Light Soy Sauce (for umami)
- 1 piece Red Chili (optional, thinly sliced for garnish and heat)
👨🍳 Instructions
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1
Slice the prepared bitter melon halves crosswise into 1/8-inch thick crescent moons. Aim for uniform thickness to ensure even cooking.
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2
Place the melon slices in a bowl and toss with 1 teaspoon of kosher salt. Let sit for 10 minutes; this draws out the bitter juices.
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3
Rinse the salted melon thoroughly under cold running water and pat dry with a clean kitchen towel.
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4
Bring a pot of water to a boil with 1/2 teaspoon of sugar. Blanch the melon for 60 seconds, then immediately plunge into an ice bath. Drain well.
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5
In a medium bowl, whisk the eggs with the sesame oil, Shaoxing wine, white pepper, and sea salt until just combined—do not over-whisk to avoid too many bubbles.
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6
Heat a wok or large non-stick skillet over medium-high heat. Add 1.5 tablespoons of oil and swirl to coat the surface.
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7
Pour in the egg mixture. Let it set for 5 seconds, then gently push the edges toward the center to create large, soft curds. Remove the eggs while they are still slightly runny and set aside.
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8
Wipe the wok clean. Add the remaining 1.5 tablespoons of oil and increase heat to high.
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9
Add the minced garlic and sliced shallots. Stir-fry for 30 seconds until fragrant but not browned.
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10
Add the blanched bitter melon slices to the wok. Stir-fry vigorously for 2 minutes until the edges are slightly charred but the center remains crisp.
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11
Drizzle the light soy sauce around the perimeter of the wok so it sizzles and caramelizes before tossing it with the melon.
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12
Return the soft-scrambled eggs to the wok. Gently fold them into the melon for 30 seconds so they absorb the aromatics without breaking into tiny pieces.
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13
Taste and adjust seasoning with a pinch more salt or sugar if desired. Transfer to a warmed serving platter immediately.
💡 Chef's Tips
To further reduce bitterness, use a spoon to scrape away every bit of the white pith inside the melon. Don't skip the blanching step; it sets the vibrant green color and tenderizes the melon perfectly. Always cook the eggs separately first to ensure they stay silky and don't get overcooked while the melon fries. If you enjoy umami, add a teaspoon of fermented black beans (douchi) along with the garlic. Use a high-smoke point oil like peanut or grapeseed to achieve the 'wok hei' (breath of the wok) flavor.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot Jasmine rice to soak up the juices. Pair with a side of crispy pork belly or char siu for a complete Cantonese feast. Accompany with a chilled glass of Riesling or a light lager to cut through the richness of the eggs. A simple cucumber salad with rice vinegar provides a bright, acidic contrast to the dish. Finish the meal with a warm cup of Oolong tea to cleanse the palate.