Bitter Gourd and Egg Stir-fry: A Perfect Lunchbox Side Dish
Bitter Gourd and Egg Stir-fry: A Perfect Lunchbox Side Dish
Bitter Gourd and Egg Stir-fry [Lunchbox Side Dish]
A delicious stir-fry featuring the pleasantly bitter taste of bitter gourd. This dish balances the slight bitterness of bitter gourd with the savory flavor of eggs and other vegetables, making it a wonderful addition to lunchboxes or as a side dish for any meal. It’s quick to prepare and packed with nutrients.
Main Ingredients- 1/2 large bitter gourd (approx. 150g)
- 1/2 large onion (approx. 100g)
- 1 oyster mushroom (approx. 80g)
- A small piece of carrot (approx. 20g)
- 3 eggs
Seasoning- 1 Tbsp perilla oil
- 1 Tbsp oyster sauce
- 1 Tbsp ground black sesame seeds
- 1 Tbsp perilla oil
- 1 Tbsp oyster sauce
- 1 Tbsp ground black sesame seeds
Cooking Instructions
Step 1
First, cut the bitter gourd in half lengthwise and use a spoon to scrape out and discard the seeds and pith. (Removing the seeds and white inner part helps reduce bitterness.)
Step 2
Chop the prepared bitter gourd, onion, oyster mushroom, and carrot into bite-sized pieces. Slice the bitter gourd into 0.5cm thick half-moons or strips. Slice the onion and oyster mushroom to a similar thickness. Finely julienne the carrot for a touch of color.
Step 3
Crack the 3 eggs into a bowl and lightly beat them.
Step 4
Lightly grease a heated pan with a small amount of cooking oil, then pour in the beaten eggs.
Step 5
Cook the eggs, scrambling them with chopsticks or a spatula. Try not to break them into too small pieces; larger chunks will provide a better texture when eaten. Once cooked, transfer the scrambled eggs to a plate and set aside.
Step 6
Prepare another pan for stir-frying the bitter gourd. Add 1 tablespoon of perilla oil and 1 tablespoon of oyster sauce to the pan over medium-low heat and gently warm them. (Warming the perilla oil first enhances its aroma. To prevent the oyster sauce from burning, it’s best to add it with the ingredients rather than directly to the hot pan.)
Step 7
Add the sliced bitter gourd, onion, oyster mushroom, and carrot to the pan. Stir-fry quickly over high heat. It’s important to maintain the crispness of the vegetables, so avoid overcooking. Stir-fry for about 2-3 minutes, just until the vegetables are slightly softened.
Step 8
When the vegetables are almost cooked, add the reserved scrambled eggs back into the pan. Stir everything together gently for another minute until well combined and coated with the sauce.
Step 9
Turn off the heat. For a nutty flavor, stir in 1 tablespoon of ground black sesame seeds. This not only adds a wonderful aroma but also helps to mellow any residual bitterness, making the dish more delicious. Serve it over freshly cooked rice as a topping or pack it as a lunchbox side dish. (A sprinkle of toasted sesame seeds also works well.)
