Stir-Fry Vietnamese Bitter Melon and Eggs (Khổ Qua Xào Trứng)
Here is a simple stir-fry Vietnamese bitter melon and egg recipe. Perfect for a busy weeknight dish to eat with rice and a meat dish. Using eggs and bitter melon this can be whipped up while your rice is cooking. Let’s check out this recipe!
Ingredients
- 1 bitter melon
- 3 garlic cloves minced
- 3 eggs
- 1 tsp sugar
- ½ tbsp fish sauce
- ¼ tsp salt
- ⅛ tsp ground black pepper
- 1 tbsp oil
Instructions
- Wash and rinse the bitter melon. Cut vertically, lengthwise and using a spoon scrap the seeds and the white spongey insides. Once they have been cleaned slice thinly.
- Throw all the sliced bitter melon into a colander and salt generously. I add about 1 tbsp and mix it up well. Let it sit for 30 minutes to draw out all the liquid.
- After 30 minutes rinse thoroughly and drain excess water. Make sure to really clean and rinse off the salt. Otherwise, the salt will make the dish very salty and sometimes even more bitter.
- In a medium bowl, crack the eggs and add the fish sauce. Whisk until the egg has a nice yellow-orange colour and it's well mixed.
- Using a medium pan heat up with oil. Once hot enough cook the eggs. I would let the eggs cook untouched for about 30 seconds. And flip it over. This is to keep the eggs from being over scrambled. Set the eggs aside.
- Add the rest of the oil and stir fry the garlic until lightly golden brown. Toss in the bitter melon and stir fry for 30 seconds. Add sugar and salt and pepper and mix.
- Add the eggs back to the pan, and mix just until they’re cooked through. Remove from the pan and serve immediately.
Tried this recipe?Let us know how it was!