Chinese Salted Egg Bitter Gourd
Chinese salted egg bitter gourd is a delicious savoury dish. Cooking with salted eggs make the bitter gourd so flavourful and tasty. The salted egg also masks the bitter taste in the bitter gourd. In fact cooking anything with salted eggs will most definitely turn a simple dish into a sumptuous one.
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 bitter gourd (400 grams)
- 3 tbsp vegetable oil
- 1 tbsp Chopped garlic
- 1/2 tsp chicken stock granules
- 1 stalk sping onion (cut into 2 cm long)
- 2 Salted duck egg yolks (steamed and mashed)
- 1 tsp sugar
- 1/8 tsp white pepper
- 1/4 cup hot water
Instructions
- 1
To cook this dish, first prepare all ingredients needed for this dish.
- 2
Cut bitter gourd into half lengthwise.
- 3
Using a spoon, scrape to remove all the seeds with membranes and pith, leaving only a thin layer of white flesh to the green skin of the bitter gourd.
- 4
Then cut bitter gourd into 3 mm thick slices.
- 5
After cutting into slices, rub the bitter gourd with salt.
- 6
Then rinse with water to get rid of the bitter taste.
- 7
Place the salted duck egg yolks in a steamer.
- 8
Steam the salted egg yolks till cooked through, about 5 minutes.
- 9
Using a fork, mashed the cooked salted egg yolks. Now, we are ready to stir fry the bitter gourd.
- 10
To stir fry, first heat up 1 tablespoon oil in wok.
- 11
Add in bitter gourd and chicken stock granules.
- 12
Stir fry for about 2 minutes.
- 13
Then dish up and set aside.
- 14
In the same wok, heat up the remaining 2 tablespoons oil.
- 15
Add in chopped garlic and spring onions. Saute till fragrant, about 2 minutes.
- 16
Add mashed salted egg yolks and stir fry till aromatic.
- 17
Then add the fried bitter gourd.
- 18
Next add the white pepper and sugar.
- 19
Lastly add in water.
- 20
Cover and cook over medium heat.
- 21
Cook till water dries up and bitter gourd turns soft. Season to taste.
- 22
Dish onto serving plate and serve hot with steamed rice. This dish goes very well with porridge too.