Japanese · Dinner
Mixed Vegetable and Bitter Melon Stir Fry (Low-Calorie)
Bitter melon, egg and mixed vegetables stir-fried in a wok with soy sauce, mirin and sesame oil. This Japanese-style preparation balances the melon's natural bitterness with gentle sweetness while keeping fat and calories minimal. Served over steamed white rice.
$3
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
380Calories
26.8gProtein
16.8gFat
35.2gCarbs
7.1gSugar
3.6gFiber
735mgSodium
823mgChol
3.8gSat Fat
890mgPotassium
156mgCalcium
3.2mgIron
2mcgVitamin B12
48mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-calorie
Instructions
1
Prep
Slice bitter melon thinly after deseeding, julienne carrot, slice bell pepper and scallion, and lightly beat eggs in a small bowl.
2
Heat
Warm vegetable oil in a wok over medium-high heat, add garlic and sauté 20 seconds until fragrant and pale golden.
3
Heat
Add bitter melon, carrot and bell pepper; stir-fry over medium-high heat for 3–4 minutes until carrot softens and melon dulls.
4
Heat
Push vegetables aside, pour beaten eggs onto empty space, scramble over medium heat for 1 minute until soft curds form.
5
Toss
Add soy sauce, mirin, salt and white pepper; toss everything over medium-high heat for 1 minute until glossy and evenly coated.
6
Finish
Remove from heat, drizzle sesame oil over top, and scatter sliced scallion throughout.
7
Plate
Spoon steamed rice onto a plate and top with vegetable-egg stir-fry.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g), lightly beaten
- 7 oz200g bitter melon
- 2/3 cup80g carrot
- 11 small bell pepper (120g)
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp soy sauce
- 2 tsp2 tsp mirin
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp vegetable oil
- a pinch of salt
- a pinch of white pepper
- 1 1/3 cup240g steamed white rice, to serve
