If you’ve never cooked with bitter melon before, don’t let the name scare you away! Although it may be an acquired taste due to its natural bitterness, this knobby green vegetable has a distinctive taste that becomes surprisingly delicious when balanced with savory seasonings, aromatic garlic, and rich black beans.
This Bitter Melon Stir-Fry with Black Beans is a simple, bold dish that comes together quickly in a hot wok. The bitter melon stays slightly crisp while soaking up the salty, umami-rich flavors of fermented black beans. A touch of soy sauce rounds everything out, creating a dish that is deeply savory, pleasantly bitter, and incredibly satisfying.
Why You’ll Love This Dish
Bitter melon is a staple in many Asian cuisines and is especially prized for its unique flavor. The bitterness might take some getting used to, but paired with fermented black beans, it becomes much more balanced. The best part? This is a quick weeknight stir-fry, ideal alongside white rice or as part of a larger family-style meal.
How to Prepare the Bitter Melon
Start by removing both ends, then slicing the bitter melon in half, lengthwise. Scoop out the seeds and the white pith from the center, then slice the melon into thin, even half-moon slices.
If you prefer a milder bitterness, blanch them for a minute with salt, then drain before cooking in a stir-fry. If you don’t mind the bitterness, skip this step!
How to Make Bitter Melon Stir-Fry
Heat oil in a wok or large skillet over medium-high heat. Add the fermented black beans and stir until fragrant, then add bitter melon slices and garlic, stirring for about a minute. The savory aroma should start to fill the kitchen!
Add Shao Xing wine along the rim of the wok or skillet, and stir for another minute, before tossing with soy sauce and sugar for 3-5 minutes, depending how tender you prefer the vegetable. I like to leave a little crunch.
Taste and adjust the seasoning with a little more soy sauce or salt if you’d like, and you are done!
A Few Tips for the Best Stir-Fry
Keep it moving. Stir-frying over fairly high heat gives the bitter melon lightly browned edges while keeping some of its crunch.
Adjust the bitterness to your taste. Salting and rinsing the melon will tame some of its bitterness, while skipping that step gives you a much more pronounced flavor.
Go easy on the black beans. Fermented black beans are intensely savory and salty, so a little goes a long way.
Bitter Melon Stir Fry with Black Beans (苦瓜炒豆豉)
Equipment
- 1 small pot
- 1 wok or deep skillet
Ingredients
- 2 medium-sized bitter melons
- 4 cups water
- ½ tsp salt
- 2 tbsp neutral oil
- 2 tbsp fermented black beans coarsely chopped
- 2 tsp minced garlic
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 tsp sugar
Instructions
- Remove both ends of the bitter melons, then cut in half lengthwise and remove seeds and pith with a metal spoon
- Slice the bitter melon halves into thin, even half-moon pieces (about 1/4 inch)
- Bring 4 cups of water to a boil, then add salt and blanch bitter melon slices for 1 minute. Drain then set aside
- Heat oil in wok over medium high heat
- Add fermented black beans, then stir fry until fragrant.
- Add bitter melon pieces and minced garlic, then stir for a minute before adding Shao Xing wine, then stir fry for another 3 or more minutes depending how soft you want your bitter melon to be. Add soy sauce and sugar and mix until ingredients are incorporated.
- Give it a taste and add more soy sauce or salt if necessary. Enjoy!
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