Bought bitter gourd and forgot to get more eggs. Next time must write down my shopping list. My simple vegetable meal with no hassle and less utensils to wash up.

“Bitter gourd (Momordica charantia), a climbing vine fruit popular in Asian cuisine and traditional medicine, is known for its bitter taste due to compounds like charantin and polypeptide-p, which aid in regulating blood sugar, lowering cholesterol, and improving digestive health. It is rich in Vitamin C, Vitamin A, fiber, and minerals such as iron and potassium, while also containing compounds that protect cells and reduce inflammation. Low in calories and high in nutrients, it boosts metabolism and is used in various dishes and herbal tea, although excessive consumption may lead to stomach discomfort or low blood sugar.”

Google search from one of the recipes saying: “You can find two varieties of bitter gourd (a.k.a. bitter melon) at the grocery stores depending on where you shop. If you go to the Indian grocery store, you will see the deep green variety with thin ridges. These bitter gourds are distinctly more bitter. The Chinese grocery stores carry the lighter green variety with wider ridges. These are much less bitter and my preferred kind of bitter gourd. Always choose the melon with the palest shade of green with the widest ridges. These tend to be less bitter and more bittersweet.”

Glad to know that there are two types of bitter gourd. Happy that I have some green meal even though only have 1 egg and leftover beaten egg from 2 days ago to add into my bitter gourd. It’s healthy and delicious. Let’s cook!!!

Ingredients

1 bitter gourd
1 egg
1 Tbs light soy sauce
1 Tsp sugar, (OPT), to balance bitterness
1 Tsp salt
some leftover beaten egg with 1 Tbs milk
salt
white pepper

Method

Reduce bitterness

Wash and dry bitter gourd. Cut the bitter gourd in half lengthwise, then use a spoon to scrape out seeds and white pith, especially the interior to remove any white membranes, which will significantly reduce the bitterness of the gourd. Then slice thinly (about 3mm). Toss with 1 tsp salt, let sit for 10-15 minutes, then rinse thoroughly and squeeze out excess water.

Prepare eggs and blanch bitter gourd

Whisk both eggs in a bowl with a dash of white pepper and a pinch of salt. Set aside. Briefly blanch the sliced gourd in boiling water for 1 minute for a faster stir-fry.

Cook bitter gourd egg

Heat 2 Tbs oil in saucepan over high heat. Then add the garlic and cook until fragrant. Add the bitter gourd slices. Cook for 3-5 minutes until they start to soften, turning slightly translucent or until softened. Pour the beaten eggs over the bitter gourd. Allow them to set for a few seconds, then gently scramble everything together until the eggs are cooked through but still moist. Now add soy sauce, sugar, and white pepper to taste. Serve hot with rice and enjoy with a glass of Sweet Lips Moscato.

https://helenscchin.com/2018/05/12/bitter-gourd-egg-fried/

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