From: Mandy 168 Better than takeout, p.192

NutritionSortLoading...
Loading...

For 500g / 1.1 pounds bitter melon

5.7g / 1 tsp salt

4g / about 8 dried red chillies, diced into ¼-inch-long pieces and seeds removed

6g-8g / about 3-4 Thai bird's eye chillies, diced

9g / about 3 cloves garlic, diced

27g / 2 Tbps cooking oil

13g / 1 tsp whole Sichuan peppercorns

Salt to taste

Select allAdd

1. Cut the bitter melon in half and then quarter it. Remove the white spongy part with a knife first and then scrape completely using a spoon.

2. Cut the bitter melon at a 45-degree angle into ¼-inch thick slices.

3. Season the bitter melon with 1 tsp salt. Rub for a few minutes to reduce the bitter taste. Let it sit for 15 minutes.

4. Squeeze the excess moisture out of the bitter melon. Rinse the bitter melon with cold running water several times to remove the salt. Drain it but it doesn't need to be thorough. A little bit of excess water will ensure the garlic doesn't burn as fast when stir-frying.

5. Add the oil and Sichuan peppercorns to a wok. Stir over low heat for a couple of minutes. As the temperature climbs up slowly, the oil will be seasoned with the peppercorn flavor.

6. Once the color of the peppercorns turns dark, remove them from the wok and discard them.

7. Add the bitter melon, dried red chillies, Thai bird's eye chillies, and garlic. Stir over medium heat for 3 minutes and add some salt to taste. Serve as a side dish.