Bitter Melon Recipe | Yummly

Bitter Melon

SERIOUS EATS(1)
Tracy S.: "Overall, pretty good and relatively robust recipe…" Read More
16Ingredients
35Minutes
280Calories
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Ingredients

US|METRIC
  • 2 melons (bitter, preferable yellow or whiter in color)
  • 3 ounces ground pork
  • 1 teaspoon rice wine
  • 1/2 teaspoon ginger (minced fresh peeled)
  • 1/2 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 2 cloves garlic (minced)
  • 3 tablespoons fermented black beans (Chinese, smashed)
  • 3 dried red chilies (or to taste)
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon rice wine
  • 1/2 teaspoon kosher salt (or to taste)
  • 1 tablespoon sugar
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 5 tablespoons oil (for stir-frying, divided)
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    NutritionView More

    280Calories
    Sodium49% DV1170mg
    Fat34% DV22g
    Protein12% DV6g
    Carbs5% DV16g
    Fiber8% DV2g
    Calories280Calories from Fat200
    % DAILY VALUE
    Total Fat22g34%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol15mg5%
    Sodium1170mg49%
    Potassium360mg10%
    Protein6g12%
    Calories from Fat200
    % DAILY VALUE
    Total Carbohydrate16g5%
    Dietary Fiber2g8%
    Sugars12g24%
    Vitamin A6%
    Vitamin C45%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Tracy S. 4 years ago
    Overall, pretty good and relatively robust recipe even though it's missing one instructional step (cooking the ground pork part). I used 1 lb of ground pork, which required me to figure out which part of the recipe I needed to increase. For the ground pork mixture, I will double the recipe instead of triple next time. It was overly flavored. For the sauce mixture, I will also only double the recipe next time instead of quadruple. I have to say, I'm not entirely sure why I did that (hindsight 20-20). As I introduced the sauce, I increased cooking time slightly by 3-4 mins to allow the rice wine more time to work its magic. I didn't increase the mixture for the cornstarch, but constantly stirred the mixture itself as I poured it into the skillet. That most definitely helps with eliminating clumping. Given that I significantly increased the sauce and ground pork mixtures, it turned out pretty good. I also used three rather long pieces of bitter melon and that sufficed. Determining whether the bitter melon was soft and crispy enough was challenging. I cooked the bitter melon 4-5 mins longer than the recipe called for and in the end, turned out just right in my mind (soft but not too crispy). I will definitely cook this again. Also, not bad of a recipe for making black bean sauce from scratch, which I especially appreciated as I need to cook gluten free.

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