Japanese · Dinner
Mixed Vegetable and Bitter Melon Stir Fry
A quick Japanese-style stir-fry combining bitter melon, cabbage, carrot and bean sprouts with scrambled egg, tossed in a hot wok with garlic, sesame oil and soy sauce. Modeled on Okinawan chanpuru, it balances the vegetable's sharp bitterness against savoury egg and a light glossy sauce, served plain over rice.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
391Calories
30.2gProtein
25gFat
18.9gCarbs
7.1gSugar
4.9gFiber
944mgSodium
1320mgChol
6.1gSat Fat
810mgPotassium
180mgCalcium
3.7mgIron
1.8mcgVitamin B12
54mgVitamin C
vegetarian
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Slice bitter melon into thin pieces, toss with salt in a bowl, let sit 5 minutes until moisture beads appear, then rinse and pat dry.
2
Heat
Warm vegetable oil in a wok over medium-high heat until shimmering, add garlic, stir 20 seconds until fragrant and golden.
3
Heat
Stir-fry bitter melon and carrot over high heat for 2 minutes until carrot softens and bitter melon edges turn duller green.
4
Heat
Add cabbage and bean sprouts, toss over high heat for 1–2 minutes until cabbage wilts; push vegetables aside, pour in beaten egg, scramble until cooked through.
5
Heat
Fold egg back through vegetables, drizzle soy sauce and sesame oil over, toss 20 seconds until glossy and evenly coated.
6
Plate
Transfer stir-fry to a plate and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440gabout 4 large egg, lightly beaten
- 200gabout half a small bitter melon
- 100gabout a quarter head cabbage
- 60gabout 1/4 small carrot
- 40g40g bean sprouts
- 2 clove2 clove garlic
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp black pepper
