Empty My Fridge
Chinese Bitter Melon Recipe
Ingredients
- Bitter melon500 g
- Salt1 tsp
- Dried chili6–8 pieces
- Chili pepper3–4 pieces
- Garlic3 cloves
- Vegetable oil1–2 tbsp
- Peppercorn1 tsp
Instructions
- Halve the bitter melon lengthwise, then quarter it. Scrape out the white spongy pith, using a rounded teaspoon for the last bits.
- Slice it on a 45-degree angle into slices about 0.8 cm (1/3 inch) thick. Season with 1 tsp salt, rub for a few minutes, and let it sit for 15 minutes.
- Meanwhile, split the dried red chilies open and remove the seeds. Roughly dice the fresh red chilies. Press 5 cloves of garlic through a garlic press. Optionally, prepare 1 tsp Sichuan peppercorns.
- Squeeze as much moisture as possible from the bitter melon, then rinse it under cold running water several times. Drain, leaving some water clinging to it.
- Add 1-2 tbsp oil to the wok with the Sichuan peppercorns over low heat. Once the peppercorns darken, remove and discard them.
- Raise the heat to medium, add the bitter melon, dried chilies, fresh chilies and garlic, and stir for a couple of minutes.
- Taste and season with salt, being generous if you are new to bitter melon. Give it a final stir and serve.
Summarized from Souped Up Recipes's video. Watch it for the details.
More recipes with
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.