Bitter Melon and Mushroom Stir-Fry with Black Bean Sauce

Name: Bitter Melon and Mushroom Stir-Fry with Black Bean Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 6.5 oz shiitake, oyster, or king trumpet mushrooms; 2 Chinese bitter melon; 1 medium zucchini; 6 clove garlic, minced; 3 tbsp fermented black beans; 2 tbsp Shaoxing wine; 2 tbsp vegetable oil; 1 tbsp vegetarian oyster sauce; 2 tsp light soy sauce; 1 tsp dark soy sauce; 0.5 tsp sugar; 0.5 tsp sesame oil; 0.125 tsp white pepper; 2 tbsp water; 1 tbsp salt; 1 tbsp baking soda

A savory and nutritious stir-fry that balances the unique bitterness of melon with earthy mushrooms and a rich, salty fermented black bean sauce. This authentic Chinese-style dish is a flavorful way to enjoy one of Asia's most healthful vegetables.

Servings4 Portions

Prep Time20 Mins

Cook Time10 Mins

Difficulty

Intermediate

Ingredients

shiitake, oyster, or king trumpet mushrooms
6.5 oz
Chinese bitter melon
2
medium zucchini
1
garlic, minced
6 clove
fermented black beans
3 tbsp
Shaoxing wine
2 tbsp
vegetable oil
2 tbsp
vegetarian oyster sauce
1 tbsp
light soy sauce
2 tsp
dark soy sauce
1 tsp
sugar
0.5 tsp
sesame oil
0.5 tsp
white pepper
0.1 tsp
water
2 tbsp
salt
1 tbsp
baking soda
1 tbsp

Step-by-Step Instructions

Prepare the bitter melon by cutting each in half lengthwise. Use a spoon to scoop out the seeds and scrape away as much of the white inner pith as possible to reduce bitterness. Slice the melon thinly on a 45-degree angle.

Prepare an ice bath in a large bowl. Bring a medium pot of water to a boil and stir in the salt and baking soda. Blanch the bitter melon slices for 1 minute, then immediately transfer them to the ice bath using a slotted spoon. Once cooled, drain well and set aside.

In a small bowl, whisk together the vegetarian oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, white pepper, and water to create the stir-fry sauce.

Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil and sear the mushrooms for 2-3 minutes until they are browned and tender. Add the remaining oil along with the minced garlic and fermented black beans. Sauté for about 1 minute until highly fragrant.