It’s been a long time since we had bitter gourd or bitter melon. I went with some friends to do some Chinese grocery shopping and saw some lovely fresh ones and couldn’t resist buying a packet. Bitter Gourd With Eggs‘s 1 of my favourite ways of preparing bitter gourd; the other’s with meat and black bean sauce.
- ±200 g or 1 medium-sized bitter gourd
- 70g pork shoulder fillet or chicken thigh fillet, finely sliced
- 2 tomatoes, cut into 6 wedges
- 2 garlic cloves, peeled and finely chopped
- 1 red chili, seeds removed and finely chopped
- 75ml water
- 2 eggs
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 Tbsp Chinese cooking or HsiaoXing wine
- dash of pepper
- dash of salt, to taste
- Remove ends from bitter gourd, cut into half lengthwise and remove seeds and soft centre with a spoon. Then slice at an angle into ±1cm thick slices. Put aside.
- Slice meat into ±1cm thick slices. Put aside.
- Smash black beans (in sauce) with back of spoon roughly. Put aside.
- Heat 2 tbsp sunflower or cooking oil in a wok or a pan and stirfry the garlic for a min.
- Then add meat, and then bitter gourd and black bean sauce 1 min later. Stirfry occasionally for abt 4-5 mins till meat’s cooked (no longer pink).
- Mix in chili and seasonings and bring it to a quick boil. Lower the heat and cook until the sauce is reduced and thickened, abt 5 mins.
- Add in tomatoes.
- Push all to side of wok and break in eggs to exposed area of wok. Leave eggs to cook for a bit till egg whites are slightly set. Then scoop bitter gourd and meat onto top of eggs, leave for a min and stirfry to mix all together but eggs are not totally broken into pcs. Cook for another 2-3 mins till eggs are cooked thru.
- Serve immediately with steamed rice.
PS: I apologise for the preparation explanation – a bit haphazard but I think it should be ok with photo as an example to show.
PPS: Meat, chilli and garlic can be left out as well.
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