Ingredients:

  • 2 large bitter melons (approx. 500g)
  • 1 tbsp sea salt
  • 2 tbsp peanut oil
  • 2 tbsp fermented black beans, rinsed and mashed
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, julienned
  • 1 fresh red bird’s eye chili, sliced
  • 1 tbsp light soy sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp coconut sugar
  • 1 tbsp Shaoxing wine

Instructions:

  1. Halve the bitter melons lengthwise. Use a metal spoon to scrape out the white pith and seeds entirely. Slice the green flesh into thin 1/8-inch half-moons.
  2. Place the slices in a bowl and toss thoroughly with sea salt. Let sit for 15 minutes to draw out bitter compounds via osmosis. Rinse under cold running water, then place in a clean towel and squeeze vigorously to remove all excess liquid.
  3. Heat a carbon steel wok over high heat until smoking. Add the peanut oil, then add the garlic, ginger, and chili, stirring for 30 seconds until fragrant.
  4. Add the bitter melon slices in a single layer. Let them sear undisturbed for 1-2 minutes to achieve Maillard reaction charring. Toss and add fermented black beans, soy sauce, coconut sugar, and Shaoxing wine.
  5. Stir-fry for another 2-3 minutes until the melon is tender-crisp. Drizzle with toasted sesame oil and serve immediately.