Dry-Fried Bitter Melon
干煸苦瓜
Dry-Fried Bitter Melon — Home-styleShanghai home cooking.
Ingredients
- bitter melon (about 1 medium, ~300 g)
- garlic (thin slivers)
- scallion (white and light green parts, cut 2 cm long)
- light soy sauce
- sesame oil
Instructions
- Halve bitter melon lengthwise. Scoop out seeds and white pith with a spoon. Slice crosswise into 3-mm rounds. (Rounds are uniform, translucent green with clean edges)
- Toss slices with 1 tsp coarse salt in a colander. Let drain over bowl 12 minutes — press gently after 6 minutes to release more liquid. (Clear, slightly viscous liquid pools in bowl)
- Rinse under cold water, then squeeze dry in clean towel — remove every drop of moisture. (Towel shows damp, not wet, dark patches)
- Heat wok over medium-high until shimmering. Add 1 tbsp neutral oil. Spread melon in single layer — fry undisturbed 1.5 minutes until edges curl and deepen to olive-green. (Edges lift and curl upward like tiny boats)
- Stir-fry 2 minutes with garlic and scallion whites. Add light soy sauce. Cook 30 seconds more. Finish with sesame oil and scallion greens. (Melons glisten with glossy, amber-tinted coating)
