Chinese Stir-Fried Bitter Melon with Eggs (Ku Gua Chao Ji Dan, )

🍳 Chinese Stir-Fried Bitter Melon with Eggs (Ku Gua Chao Ji Dan, )

Bitter melon stir-fried with eggs is a classic Chinese homestyle dish that balances the slightly bitter flavor of the melon with the richness of scrambled eggs. This dish is simple, nutritious, and refreshing—perfect for summer meals.

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🛒 Ingredients

• Bitter melon (Ku Gua): 1 large (about 300 g / 10 oz)

• Eggs: 3–4 large

• Garlic: 2 cloves, sliced

• Salt: ½ tsp (divided)

• Light soy sauce: 1 tsp

• White pepper: a pinch (optional)

• Cooking oil: 2–3 tbsp

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👩‍🍳 Instructions

Step 1. Prepare the Bitter Melon

1. Wash the bitter melon thoroughly.

2. Slice it in half lengthwise and scoop out the seeds and white pith with a spoon.

3. Slice the melon into thin half-moons.

4. To reduce bitterness, sprinkle ¼ tsp salt over the slices, rub gently, and let sit for 10 minutes. Rinse and drain.

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Step 2. Beat the Eggs

1. Crack the eggs into a bowl.

2. Add a pinch of salt and a splash of water (or milk) for fluffier texture.

3. Beat well until smooth.

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Step 3. Stir-Fry the Eggs

1. Heat 1 tbsp oil in a wok or frying pan over medium-high heat.

2. Pour in the beaten eggs, let them set slightly, then scramble gently until just cooked.

3. Remove the eggs from the pan and set aside.

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Step 4. Cook the Bitter Melon

1. Add 1–2 tbsp oil into the same wok.

2. Toss in garlic slices and stir-fry until fragrant.

3. Add the bitter melon slices and stir-fry for 2–3 minutes, until they turn bright green and slightly tender.

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Step 5. Combine and Season

1. Return the scrambled eggs to the wok.

2. Add light soy sauce and a pinch of white pepper.

3. Stir-fry everything together for another 30–60 seconds, mixing well.

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Step 6. Serve

1. Transfer to a plate and serve hot with steamed rice.

2. Enjoy the refreshing bitterness balanced with the soft richness of the eggs.

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🍴 Tips

• If you like a stronger flavor, you can add a splash of oyster sauce.

• To reduce bitterness further, blanch the melon slices briefly in boiling water before stir-frying.

• This dish tastes best when the eggs stay fluffy and the melon remains slightly crisp.