Bitter Melon Zucchini And Eggs Recipes

VIETNAMESE BITTER MELON STIR-FRY WITH EGGS

Steps:

• Slice bitter melon in half length-wise and scoop out all the white, soft part with seeds inside. Slice very thinly into half-moons.
• Put the bitter melon slices into a bowl and cover with cold water. Add about a teaspoon of salt to the bowl and soak the bitter melon for 20-30 minutes. Then drain.
• Crack eggs into a bowl and beat well. Season with a pinch of salt.
• Place a non-stick pan over medium heat. Add olive oil and then add drained bitter melon slices. Sauté until they start to turn slightly yellow, or until they are soft to your liking. Season with salt and a dash of fish sauce.
• Lower the heat to low - medium low. Spread bitter melon slices evenly on the pan and then pour beaten eggs into the pan.
• Use a spatula or wooden spoon to pull the eggs towards the center of the pan to form large curds. You will have bitter melon slices and egg curds pile up in the center of the pan. Flip the pile over, then give everything in the pan a quick stir. This should be done quickly to avoid over-cooking the eggs.
• Once the eggs are cooked to your liking, transfer everything to a serving plate. Sprinkle freshly cracked black pepper on top.

MINH-AI'S BITTER MELON SOUP

Steps:

• Combine pork, 2 tablespoons of soy sauce, garlic powder, and pepper in a bowl. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour. Slice the bitter melon into 1 to 1 1/2 inch thick rounds. Using the tip of a small knife, remove the spongy, seeded interior. Fill each bitter melon ring with the pork mixture, making sure to that each ring is fully stuffed. Form similar sized meatballs with any remaining pork.
• Bring the water to a boil in a saucepan. Drop in the stuffed bitter melon rings and any meatballs. Simmer over medium heat until the bitter melon is tender and easily cut with a spoon, 30 to 45 minutes. Remove from heat. Season with 1 teaspoon of soy sauce and fish sauce. Stir in green onions.

BITTER MELON, ZUCCHINI, AND EGGS

Steps:

• Mix bitter melon and 1 tablespoon salt together in a bowl. Let stand until water is drawn out of bitter melon, about 20 minutes. Rinse melon; squeeze out excess moisture with your hands.
• Heat butter in a 12-inch skillet over medium heat; cook and stir bitter melon, zucchini, bell pepper, sweet onion, and garlic in the skillet until tender, 10 to 15 minutes. Drain excess liquid; return vegetables to skillet.
• Combine eggs, sour cream, Parmesan cheese, melted butter, 1/2 teaspoon salt, and ground black pepper together in a bowl; stir until combined. Pour egg mixture over vegetable mixture; cook and stir over medium heat until eggs are set but still very moist, 5 to 8 minutes. Top with Cheddar cheese; cover and turn off heat. Allow to rest until eggs have set and cheese is melted, 2 to 4 minutes.

BITTER MELON WITH EGGS

Steps:

• Take each of your bitter melons, and slice them in half lengthwise. Use a spoon to scoop out the seeds. Scrape the inside of the melon clean of any white pith, which can be particularly bitter.
• Turn the melon over so that the hollowed out side is facing the cutting board, and cut into thin slices on a diagonal.
• Fill your wok (or a medium to large pot) with water, and stir in 1 teaspoon of salt. Bring it to a boil. Blanch the bitter melon for 30 seconds, and drain. Set aside.
• In a medium bowl, beat the eggs with ¼ teaspoon of salt, white pepper, and sesame oil.
• Heat your wok until it is completely dry and just begins to smoke. Add 2 tablespoons of oil, followed immediately by the beaten eggs. Scramble the eggs quickly so they remain tender and do not brown. When the eggs are 70% cooked, remove them from the wok back to the bowl and set aside.
• Add another tablespoon of oil to the wok, and add the bitter melon. Stir-fry for 15-30 seconds, and then add the Shaoxing wine around the perimeter of the wok. Stir-fry for another 15 seconds, and add the light soy sauce, oyster sauce, and sugar.
• Add the eggs back to the wok, and mix just until they're cooked through. Remove from the wok immediately and serve.