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Bittergourd with Egg, Fermented black beans and Wolfberries (苦瓜炒蛋)
Bittergourd with egg, fermented black beans and wolfberries (苦瓜炒蛋)
This is a dish which I only learn to eat when I grow older, so I think the saying that bitter gourd being an acquired taste holds so much truth to me. I wonder if it is because as we grow older, we received more hard knocks in life and hence the ability to take more hardship transcends to the ability to handle bitter foods too? The good news about learning to eat bittergourd is that it is a really healthy vegetable and is known to reduce “heatiness” – a really nice attribute for tropical dwellers like me who is living in hot and humid Singapore.
Ingredients
(Serves 2)
- 150g bittergourd
- 1 egg, beaten
- 1 tsp wolfberries, soaked in water for 5 minutes and drained
- 1 tsp fermented black beans
- 1 tbsp olive oil
- 1 tbsp chopped garlicDirections
1. Cut bittergourd to half (length-wise) and use a spoon to scoop out the seeds. Slice bittergourd thinly.
2. Heat oil in wok and stir fry garlic and fermented black beans till fragrant.
3. Add bittergourd slices and stir fry over high heat for about 2 minutes.
4. Reduce heat, add wolfberries and continue to stir fry. When bittergourd is almost cooked, pour the beaten egg slowly over the bittergourd. Stir till the egg is cooked and dry.
Cooking Note
If you want to reduce the bitterness, you can try rubbing a small amount of salt on the bittergourd and then rinsing off the salt with water.
Variations
Adding Meat – You can also add some meat to the dish. Simply mix 100g of minced pork, a small pinch of sugar & Chinese pepper, 1 tsp sesame oil and 1 tsp light soy sauce in a bowl and leave for about 10 minutes. Add the meat after step 2, and try to break up the meat to small pieces with a frying spatula. You can stir fry till the meat is halfway cooked before adding the bittergourd slices to continue frying.
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{ 7 comments… read them below or add one }
I’ve only recently began appreciating bittergourd and just made my first bittergourd soup and loved it! This is starting to look pretty yum to me.Never thought I would actually be drooling over a bittergourd dish.
Woah.. I just had Bittergourd bee hoon soup! lol I like bittergourd. I’m ‘trained’ since young to eat this gourd.
Hi Noobcook, thanks for leaving me a comment…now I discover another interesting and good looking recipes/cooking blog.
thanks for visiting my blog =O U are too kind … my blog is no where near as good as yours, hee…
I defintely pick bitter and other tastes over sweet! Hahahaha…quite obvious from my blog right? Hmmm…quite unique to combine bittergourd and wolfberries. I will try it one day :)
Hi Wffy
Cooked this for dinner tonight. My daughter likes it very much and hubby thinks can do with a little more egg. I like it too. By the way would you happen to know which end of the bittergoud is better? (as I normally buy half a bittergourd only.) Thanks for sharing this recipe.
Kee
Hi Kee, I’ve never buy 1/2 bittergourd before so not sure what you are referring to. I always buy a whole bittergourd. What I hear is … dark green colour bittergourd is more bitter, light green is less bitter :P
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