![Khổ Qua Xào [Stir Fried Bitter Melon]](https://i.imgur.com/AYewY5Q.jpg "Khổ Qua Xào [Stir Fried Bitter Melon]")
Yield 4
Prep time
30 MinCook time
30 MinTotal time
1 HourKhổ Qua Xào [Stir Fried Bitter Melon]
I love Bitter Melon. Its distinct bitterness is associated with “cooling properties” that are found in alkaline foods. And is linked to lowering the body’s blood sugar levels. The quality of this dish is often measured by the mastery of an Asian matriarch; demonstrating the ability to gracefully balance bitter flavors.
Ingredients
Instructions
How to Pick Bitter Melon
- Look for a firm texture. It should be dense.
- Select Bitter Melon with longer grooves.
- Avoid large lumps. This means larger seeds. Large seeds mean a bigger cavity and less flesh.
- You’ll find some have many small lumps which indicate that bittermelon is more bitter.
- Avoid ripe Bitter Melon; skin is green with hints of yellow. This means it is extremely bitter.
Prepare the Bitter Melon
- Cut Bitter Melon lengthwise into 2" segments. And de-seed bittermelon with a handle of the spoon.
- Slice the Bitter Melon halves on a hard bias, 1/4 inch thick.
- Rinse bittermelon thoroughly.
- Soak bittermelon in acidulated water for at least 15 minutes [4 cups water; Juice of 1 lemon; 1 tbsp. of Kosher Salt ] to reduce bitterness
- Drain to remove water in a colander.
Stir Fry the Bitter Melon
- Preheat a large wok (or cast iron pot) on medium heat for 5 minutes
- Add the garlic, Thai Chili, and reconstituted shrimp
- Adjust the heat to high, cook for 2 minutes
- Then add the sliced Bitter Melon
- Cook the Bitter Melon until tender (15 minutes), again on high heat; continually stirring
- Season the pot with oyster sauce, kosher salt, organic sugar, and black pepper
Assemble
- Serve with rice on the side
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