Scrambled Eggs and Bitter Melon

Kugua Chao Jidan (苦瓜炒鸡蛋)

Delightfully fluffy scrambled eggs contrast with tender crisp bitter melon – the subtle bitterness offset by sweet red bell pepper and black wood ear mushrooms.

Bitter Melon is a unique gourd-like fruit vegetable common to southern Asia. Because of its bitterness, this Melon can be rather difficult to pair with meats and other vegetables. Bitter Melon, nevertheless, is often combined with Scrambled Eggs. The bitterness of the Gourd contrasts with the savor of the Eggs – the tender and crisp versus the soft and fluffy. Bitter Gourd seems to enhance the natural flavors of the Eggs, revealing the hidden umami, salty, and even slightly sweet notes.

The focus of any Bitter Melon dish is on reducing the bitterness. There are three key ways this is accomplished in the following recipe. The first is by removing the core of the Bitter Melon, the second is by blanching the Bitter Melon, and the third is by properly seasoning the Bitter Melon.

While preparing the Bitter Melon properly will be discussed within the recipe, seasoning will be highlighted here. The blend of Seasonings including Salt, Sugar, and Chicken Bouillon Powder are extremely important. These Seasonings mask the harsh bitterness of the Gourd. If the bitterness is still rather harsh after cooking but the saltiness or umami is a little weak, add more Salt, MSG, or Chicken Bouillon Powder as necessary. There should still be a slight bitterness to the Gourd, but the flavor should not be overwhelming. Aromatics such as Ginger, Garlic, and Scallion along with Vegetables like Red Bell Pepper also distract from the bitterness.

Prep Time: 5 min

Cook Time: 10 min

Total Time: 15 min

Serving: 2 people

Ingredients

1/8 cup dried Black Wood Ear Mushrooms

1 Bitter Melon

1/2 Red Bell Pepper

Aromatics
1 1-inch cube of Ginger
1 large clove of Garlic
1 white stalk of Small Scallion (小葱)

Garnish
1 green stalk of Small Scallion (小葱)

4 Eggs

Blanching Ingredients
2 Tbsp. Peanut Oil
2 tsp. Salt

1/2 cup of Peanut Oil

Seasonings
1/2 tsp. Salt
1/2 tsp. Chicken Bouillon Powder
1/2 tsp. White Sugar

Brightening Oil
1/2 tsp. Sesame Oil

Directions

1.) Place the Black Wood Ear Mushrooms in a bowl, fill the bowl with water, and cover the bowl with a damp paper towel or plastic wrap. Allow the Mushrooms to fully rehydrate while preparing the other ingredients.

2.) Cut the ends off the Bitter Melon and then cut it in half. Use your hands to remove the softy spongy middle and then use a spoon to thoroughly remove any remaining bits. Turn the Bitter Melon facedown and slice down across the Bitter Melon with blade at a 45-degree angle to create thin, 1/4-inch-thick slices. Place these slices in a large bowl or colander.

(Scooping out the innards of the Bitter Melon is extremely important for removing the bitterness. Use the edge of a spoon to remove as much of the white inner-lining of the Bitter Melon as possible).

3.) Wash the Red Bell Pepper and cut it in half. With the cut side up, slice across the Pepper with the blade at a 45-degree angle to create thin, 1/4-inch-thick slices. Place these slices in the same bowl as the Bitter Melon.

(Depending on the size of the Red Bell Pepper, only 1/2 of the pepper is typically needed. This can of course be easily increased to one full Pepper, especially if one is unaccustomed to eating Bitter Melon. The natural sweetness of the Red Bell Pepper offsets the flavor the Bitter Melon).

4.) When the Black Mushrooms are fully soaked, add them to the bowl with the Bitter Melon and Red Bell Pepper.

5.) Prepare the Aromatics, placing everything into the same bowl:

• Peel, smash, and finely mince the Ginger.
• Peel, smash, and finely mince the Garlic.
• Cut off the white stalk of one Small Scallion and set aside the green part for the Garnish. Cut the white stalk into 1/4-inch-thick slices.

6.) Finely slice the green stalk of Small Scallion and set aside to be used as a Garnish.

7.) Crack the Eggs and add them to an empty bowl. Use chopsticks to mix them thoroughly, lifting and dropping the Eggs to incorporate plenty of air.

8.) Fill a large pot with about 3 – 4 liters of water and bring the water to a boil. Add the Blanching Ingredients (Peanut Oil and Salt) and then add all of the Vegetables (Mushrooms, Bitter Melon, and Red Bell Pepper) to the boiling water. Blanch the Vegetables for about 30 seconds to remove the bitterness from the Melon and to par-cook these ingredients.

9.) Drain the Vegetables into a colander and allow them to drip dry while preparing a wok for stir-frying.

10.) Quickly season the wok: Add 1/2 cup of disposable Oil to the wok and heat it on high, swirling the Oil around to coat the sides of the wok. Once the Oil reaches its smoke point, discard the Oil and add about 1/2 cup of good Peanut Oil.

11.) Heat the Peanut Oil on medium-high until hot and add the beaten Eggs, which should instantly form a bubbly solid layer floating on the Oil. Swirl the Eggs around the bottom of the wok gently a few times, then slide them slightly to the side, and ladle some of the hot Peanut Oil over the center of the Eggs. Flip the Eggs once to briefly finish cooking the other side and then scoop them out of the wok with a large slotted spoon, leaving behind the excess Oil.

(There should be slightly less than 1/4 cup of Peanut Oil left in the wok. If there is too much Oil, remove some with a ladle. Also, keep the Scrambled Eggs in a sieve or colander so the excess Oil can drain away. There will be quite a bit of excess Oil when the dish is finished cooking – this is normal – but it’s best if the dish isn’t swimming in a pool of Oil).

12.) With the Oil still hot, add the Aromatics and stir-fry them just a few seconds until fragrant. Immediately, add the Vegetables and stir-fry everything a few more seconds until fully mixed and until most of the excess moisture has evaporated.

13.) Pull the wok away from heat and add the Seasonings (Salt, Chicken Bouillon, and Sugar). Return the wok to heat and stir-fry everything, mixing thoroughly.

14.) Return the Scrambled Eggs to the wok and mix them with the Vegetables. Add a splash of Brightening Oil, mix once more, and then slide the delicious and colorful Scrambled Eggs and Bitter Melon onto a serving plate.

15.) Garnish the dish with plenty of finely sliced Small Scallion and serve the dish hot with individual bowls of white rice.

 

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