Stir-Fried Bitter Melon with King Oyster Mushrooms and Eggs

Bitter melon, also known as bitter gourd, has a distinctive bitter flavor and has long been valued in traditional medicine.  It is rich in vitamin C and contains vitamin A, a fat-soluble vitamin that supports healthy skin and vision.  Combined with king oyster mushrooms and eggs, bitter melon makes a flavorful, nutritious, and budget-friendly dish.  In rural Vietnam, this is the kind of simple meal that can easily appear on the table every day.  Many farmers grow bitter melon in their gardens and raise free-range chickens, making the ingredients readily available.  There is something comforting about the simplicity of traditional rural cooking – fresh ingredients, uncomplicated preparation, and meals enjoyed with family.  This dish is a wonderful addition to a weekly menu when you are looking for an affordable and wholesome vegetable dish.

Ingredients:

1 bitter melon (bitter gourd)

1 king oyster mushroom

2 eggs

Cooking oil, for stir-frying

Stir-Fry Sauce ingredients:

1 tablespoon soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

1 teaspoon vinegar

1 teaspoon mushroom seasoning

¼ teaspoon salt

½ cup water

Aromatics & Seasonings:

1 shallot, finely minced

2 garlic cloves, minced

2 green onions, sliced

Black or white pepper, to taste

Directions:

Preparing the vegetables:

Wash the bitter melon and cut in half lengthwise. Remove the seeds and white pith, then slice the bitter melon thinly.

To help reduce its bitterness, lightly sprinkle the sliced bitter melon with salt and let it sit for about 15 minutes.  Rinse well and drain.

Preparing the green onions:

Separate the white and green parts.  Cut the white portion into short sections and slice the green leaves. Set aside.

Preparing the mushrooms:

Slice the king oyster mushroom into bite-sized pieces. If desired, lightly sprinkle the mushrooms with salt and let them sit for about 15 minutes, then rinse and drain.

Preparing the eggs:

Crack the eggs into a bowl and beat well with a small pinch of salt and vinegar.

Mixing the sauce:

Combine the soy sauce, oyster sauce, sugar, vinegar, mushroom seasoning, salt, and water in a small bowl. Stir well and set aside.

Cooking the eggs:

Heat a little oil in a large skillet or wok over high heat. Add the eggs and stir-fry for about 2 minutes, stirring gently until they are just cooked through.  Transfer the eggs to a plate and set aside.

 

Stir-frying the vegetables:

Using the same pan, add a little more oil.  Add the minced garlic, shallot, and the white parts of the green onions.  Stir-fry until fragrant.

Add king oyster mushrooms and bitter melon.  Stir-fry over medium-high to high heat until the vegetables are nearly cooked.

Adding the sauce:

Pour in the prepared sauce and continue cooking until the liquid has reduced slightly and the vegetables are well coated.

Finishing the dish:

Return the cooked eggs to the pan and gently toss everything together, allowing the eggs to absorb some of the flavorful sauce.  Taste and adjust the seasoning as needed.

Garnishing and serving:

Sprinkle with freshly ground pepper and the green parts of the green onions.  Turn off the heat and serve immediately.

Serving Suggestion:

Serve hot with steamed white rice.  The mild sweetness of the rice balances the distinctive bitterness of the bitter melon, while the mushrooms and eggs add a satisfying savory richness.

Simple, affordable, and comforting, this is a wonderful everyday Vietnamese-style home-cooked meal.