STUFFED BITTER MELON

STUFFED BITTER MELON

STUFFED BITTER MELON

This traditional Cantonese recipe for stuffed bitter melon with black bean sauce emphasizes a fruit that is currently in plentiful supply in Chinese supermarkets and backyard gardens: bitter melon!

Even though steak with bitter melon is maybe more well-known, this recipe might be a close second!

DO YOU WANT TO LEARN HOW TO GROW BITTER MELONS?
You may certainly cultivate this largely pest- and disease-free vegetable (really, fruit) if you reside in a hot, humid climate. Visit our Garden/Farm section to find out how to grow bitter melon!

STUFFED BITTER MELON

STUFFED BITTER MELON

It can seem a little difficult to create this recipe, but it’s really fairly simple! I slice the bitter melon into rings after preparing the filling in the stand mixer. The bitter melon is scraped, blanched, stuffed, then fried after the seeds are removed.

Prepare the black bean sauce, cook the pan-fried chunks of bitter melon in it until tender, and then thicken shortly before serving.

Okay, so I can hear some of you saying, “That doesn’t sound that easy,” through the screen. There are a few steps in the recipe. But none of the steps are really challenging. And you’ll be rewarded at the end of the day with a delicious dinner that only a few places can match in fact produce any longer.

I wasn’t sure how many of you would want to attempt this recipe, but I felt it was necessary to post it here on the blog so that it doesn’t get lost in the shuffle and become a thing of the past.