How to Cook Stir-Fried Bittergourd with Eggs (Cantonese-Style)

Ingredients

• 1 medium-sized bittergourd
• 1 teaspoon salt
• 2 tablespoons oil
• 2 cloves garlic, peeled and minced
• 1.5 teaspoon minced salted radish
• 1 teaspoon chicken stock granule
• 1 tablespoon hot water
• 1 teaspoon sugar
• 2 eggs, lightly beaten
• 1 teaspoon light soy sauce
• 1 teaspoon Chinese wine
• 1 teaspoon sesame oil
• 1 dash ground white pepper

Instructions

1. Half the bitter gourd length-wise. Scrape out the seeds using a spoon. Slice thinly into 3-mm slices or to your desired thickness. Place it in a bowl. 
   

   

   
   
   
2. To reduce the bitterness and juice content of the bitter gourd, sprinkle the slices all over with salt. Rub the salt into gourd slices or toss it several times to distribute the salt. Leave aside for 15 minutes. Drain the juices. Rinse it a few times to rid the slices off excess salt. Drain and set aside. 
   
3. Dissolve the chicken stock granule in hot water. 

   

   
   
4. Break the eggs into a separate bowl. Beat it lightly and season it with light soy sauce, Chinese wine, sesame oil and ground white pepper. 

   

   
   
5. Heat up a frying pan over medium heat. When the pan is very hot, add the cooking oil.
6. Stir fry garlic and salted radish untill fragrant for about 10 to 15 seconds. 

   

   
   
7. Add the gourd slices and stir-fry it for 2 minutes or untill they start to soften and turn a bit limp. 

   

   

   
   
8. Add the chicken stock water and sugar. Toss for a few seconds to combine it well. 

   

   

   
   
9. Turn up the heat to high. Add the lightly beaten eggs and stir fry it till they are scrambled and still slightly wet. 

   

   

   
   
10. Turn off the heat. Transfer it to a serving dish and serve it immediately.