Bitter Gourd Stir Fry with Egg Recipe
This bitter gourd stir fry with egg is mildly bitter and savoury, with soft bitter gourd that keeps a slight crunch in the middle and tender scrambled egg. It’s one of my go-to weeknight dishes, salt is the only seasoning, and it’s on the table in about 20 minutes.
Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 4
Watch How to Make Bitter Gourd Stir Fry with Egg
Equipment
La Gourmet Cast Iron Wok 36cm — Shopee | Lazada
What Is Bitter Gourd?
Bitter gourd, also called bitter melon, is a green vegetable with ridges running down its skin. It tastes bitter, and the bitterness softens as it cooks. You’ll see two kinds at the supermarket. For this recipe, I’m using the large bitter gourd. It has a lighter colour and the ridges are wider and more rounded. The other kind is smaller, with narrow ridges that are sharp and spiky, and it’s more bitter.
Ingredients for Bitter Gourd Stir Fry with Egg
Serves 4
- +/- 350 grams bitter gourd (约350克苦瓜)
- 4 eggs (4个鸡蛋)
- 4 tablespoons cooking oil (4汤匙食用油)
- 4 tablespoons water (4汤匙水)
Seasoning for Bitter Gourd (苦瓜调味料)
- 1/4 teaspoon salt (1/4茶匙盐)
Seasoning for Eggs (鸡蛋调味料)
- 1/4 teaspoon salt (1/4茶匙盐)
How to Make Bitter Gourd Stir Fry with Egg
Step 1 — Season the Eggs
Crack the eggs into a bowl, add the salt and mix well.
Step 2 — Prepare the Bitter Gourd
Cut the bitter gourd in half, remove the pith and seeds, then trim off the head and the ends. Slice it into thin pieces. I cut mine as thinly as possible, because it cooks quicker this way and the thin texture goes well with the eggs.
Tip: Choose a bitter gourd with wide ridges. The indented lines running down the skin should sit far apart, which usually means the bitter gourd is less bitter. That’s what my mom taught me, and it’s why I don’t soak mine in salt.
Step 3 — Cook the Bitter Gourd
Add oil into the wok. Once it’s hot, add in the bitter gourd and season with the salt. Sauté on medium heat until fragrant, then add the water and let it cook for a bit. If it’s still not soft enough, just add a little more water to soften it further. Once it softens, remove it from the wok.
Step 4 — Scramble the Eggs and Combine
Add more oil to the same wok. Once it’s hot, add in the eggs. When the edges of the eggs start to puff up, add the bitter gourd back in. Scramble the eggs and toss everything together until combined. Once the eggs are cooked through, it’s done.
Tips for the Best Bitter Gourd Stir Fry with Egg
- Choose a bitter gourd with wide ridges. The indented lines running down the skin should sit far apart. Those are usually the less bitter ones, and it saves you from soaking the slices in salt. I use the large pale type for this recipe, not the narrow spiky one.
- Slice the bitter gourd as thinly as you can. Thin slices cook through quickly, and the texture works better with the soft egg.
- Add the water a little at a time. Start with the 4 tablespoons and only add more if the bitter gourd is still firm. Too much water at once and it stews instead of frying.
- Wait for the edges of the eggs to puff up. That’s the point to add the bitter gourd back in. Adding it in earlier makes the eggs watery.
What to Serve with Bitter Gourd Stir Fry with Egg
This is a side dish, so serve it with steamed white rice and one or two other dishes. It’s good next to something braised or a light soup, since the bitterness balances richer food. Try it with my Tau Yu Bak for a fuller meal, or my Chinese Seaweed Soup with Minced Pork if you want something lighter. It also works on its own with rice for a quick lunch.
Frequently Asked Questions
Do I need to soak bitter gourd in salt before cooking?
No. I don’t soak mine. A bitter gourd with wide ridges is already milder, and slicing it thinly keeps the bitterness gentle. If you want it milder still, sprinkle salt over the slices, leave them for 10 minutes, then squeeze out the liquid before cooking. If you do that, skip the salt when you cook the bitter gourd, since it’s already seasoned.
How do I choose a bitter gourd that is less bitter?
Look at the indented lines running down the skin. The ones set far apart are usually less bitter than the ones packed close together. The large pale type is the milder of the two commonly sold, and that’s the one I use here. Between two bitter gourds of the same type, pick the one with the wider ridges.
Can you eat bitter gourd and egg together?
Yes. It’s a common pairing in Chinese home cooking and there’s nothing to avoid about it. The egg softens the bitterness, which is why the two are so often cooked together.
Is bitter gourd the same as bitter melon?
Yes, they’re the same vegetable. Bitter gourd and bitter melon are just two names for it.
How do I store leftovers?
This is best eaten on the same day.
Tried this recipe? Leave a comment below and let me know how it turned out! Don’t forget to tag @ruyiasianrecipes if you share it on social media.
You Might Also Like:
- Steamed Pork Ribs with Bitter Gourd
- French Beans with Egg Stir Fry Recipe
- Minced Pork and Egg Stir Fry
Bitter Gourd Stir Fry with Egg
Ingredients
- +/- 350 grams bitter gourd (约350克苦瓜)
- 4 eggs (4个鸡蛋)
- 4 tablespoons cooking oil (4汤匙食用油)
- 4 tablespoons water (4汤匙水)
Seasoning for Bitter Gourd (苦瓜调味料)
- 1/4 teaspoon salt (1/4茶匙盐)
Seasoning for Eggs (鸡蛋调味料)
- 1/4 teaspoon salt (1/4茶匙盐)
Instructions
Step 1 — Season the Eggs
- Crack the eggs into a bowl, add the salt and mix well.
Step 2 — Prepare the Bitter Gourd
- Cut the bitter gourd in half, remove the pith and seeds, then trim off the head and the ends.
- Slice it into thin pieces. I cut mine as thinly as possible, because it cooks quicker this way and the thin texture goes well with the eggs.
- Tip: Choose a bitter gourd with wide ridges. The indented lines running down the skin should sit far apart, which usually means the bitter gourd is less bitter. That’s what my mom taught me, and it’s why I don’t soak mine in salt.
Step 3 — Cook the Bitter Gourd
- Add oil into the wok. Once it’s hot, add in the bitter gourd and season with the salt.
- Sauté on medium heat until fragrant, then add the water and let it cook for a bit.
- If it’s still not soft enough, just add a little more water to soften it further. Once it softens, remove it from the wok.
Step 4 — Scramble the Eggs and Combine
- Add more oil to the same wok. Once it’s hot, add in the eggs.
- When the edges of the eggs start to puff up, add the bitter gourd back in.
- Scramble the eggs and toss everything together until combined. Once the eggs are cooked through, it’s done.
Video
Notes
- Choose a bitter gourd with wide ridges. The indented lines running down the skin should sit far apart. Those are usually the less bitter ones, and it saves you from soaking the slices in salt. I use the large pale type for this recipe, not the narrow spiky one.
- Slice the bitter gourd as thinly as you can. Thin slices cook through quickly, and the texture works better with the soft egg.
- Add the water a little at a time. Start with the 4 tablespoons and only add more if the bitter gourd is still firm. Too much water at once and it stews instead of frying.
- Wait for the edges of the eggs to puff up. That’s the point to add the bitter gourd back in. Adding it in earlier makes the eggs watery.
