Vietnamese · Dinner
Stir Fried Bitter Melon With Eggs
Sliced bitter melon stir-fried with beaten eggs, garlic, and fish sauce until the eggs set around the melon in loose curds. A quick Vietnamese dish balancing the vegetable's sharp bitterness against savory egg and black pepper, served hot over steamed rice.
$3
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
264Calories
16.9gProtein
18.3gFat
11.8gCarbs
3.6gSugar
3.4gFiber
952mgSodium
762mgChol
4.4gSat Fat
643mgPotassium
82mgCalcium
2.3mgIron
2.4mcgVitamin B12
58mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Halve the bitter melon lengthwise, scrape out seeds and pith, then slice the flesh into thin half-moons.
2
Rinse
Toss the bitter melon with salt, let sit 10 minutes, then rinse under cold water and squeeze dry.
3
Whisk
Crack the eggs into a bowl, add black pepper, and whisk until yolks and whites are fully combined.
4
Heat
Warm the vegetable oil in a wok over high heat until shimmering, add garlic, and stir 15 seconds until fragrant.
5
Stir-fry
Add bitter melon to the wok and toss constantly over high heat for 3 to 4 minutes until edges soften and turn dull green.
6
Fry
Pour whisked eggs over the melon, drizzle in fish sauce, and let sit undisturbed over medium-high heat for 20 seconds until edges set.
7
Fold
Fold the eggs and melon together over medium-high heat for 1 minute until fully set but still moist, then scatter scallion over top.
8
Plate
Slide the stir-fry onto a plate and serve immediately alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (210g)
- 22 small bitter melon (300g)
- 4 cloves4 cloves garlic
- 2 tbsp30ml vegetable oil
- 2 tsp10ml fish sauce
- 1/4 tsp1/4 tsp black pepper
- 22 scallion
