Most often eaten green, it is crunchy and watery in texture and similar to a cucumber. It is used in stir-fries to give a slight kick in flavor.
Ingredients
1½ pound of bitter melon, halved lengthways and deseeded
1 tablespoon ground nut or vegetable oil
4 ounces fresh mild red chilis, halved, deseeded and finely sliced
1 tablespoon finely chopped fresh ginger
2 tablespoons finely chopped garlic
2 tablespoons finely chopped shallots
2 tablespoons finely chopped spring onions
3 tablespoons black beans, coarsely chopped
2 teaspoons sugar
2 tablespoons Shaoxing rice wine (or dry sherry)
5 fluid ounces chicken stock or water
1 tablespoon sesame oil
Directions
Cut the melon into fine slices and blanch in a pot of boiling water for two minutes. Remove with a slotted spoon and drain well on kitchen paper.
Heat a wok or large frying pan over high heat until it is hot. Add the oil and when it is hot and slightly smoking, add the chilies, ginger, garlic, shallots, green onions and black beans and stir-fry for two minutes. Then add the bitter melon, sugar and rice wine (or sherry) and stock. Bring the mixture to the boil, then reduce the heat to medium.
Cover the wok or pan and simmer for eight minutes or until the melon is cooked and tender. Drizzle in the sesame oil, turn onto a dish, and serve.
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