Bitter Melon and Egg Stir-fry

Ingredients

• 1 medium bitter melon
• 1 teaspoon salt, for soaking
• 4 eggs
• 2 tablespoons cooking oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 spring onion, sliced
• Black pepper, to taste

Method

1. Halve the bitter melon lengthways and scoop out the seeds and spongy core. Slice into thin half-moons.
2. Toss the slices with the salt and leave for ten minutes, then rinse well and pat dry. This softens their characteristic edge.
3. Beat the eggs in a bowl with a pinch of pepper and the sesame oil.
4. Heat one tablespoon of oil in a wok or large pan over medium-high heat. Add the garlic, ginger and bitter melon and stir-fry for four to five minutes until just tender.
5. Push the vegetables to one side, add the remaining oil, then pour in the eggs. Let them set for a moment before gently folding everything together.
6. Splash in the soy sauce, scatter over the spring onion and serve hot with rice.

Why it earns a place on the plate

Bitter melon is one of those ingredients that rewards a little curiosity. Its bold, green flavour is unlike anything else in the vegetable drawer, and pairing it with soft, savoury eggs is a classic way to bring it into balance for a quick weeknight plate.

The eggs add gentle richness and protein, garlic and ginger build a warm, aromatic backbone, and a quick salt soak takes the edge off so the dish stays lively rather than sharp. The whole thing comes together in one pan in well under half an hour.

Serve it over steamed rice or alongside other small dishes for a relaxed dinner. Pair with your daily two capsules of Solva if you take them with your evening meal.