Bitter Melon and Fermented Black Bean Stir-Fry with Crispy Shallots

Instructions

1. 1

   Prepare the bitter melon: Halve the bitter melon lengthwise and scoop out the seeds. Slice thinly and sprinkle with 1 teaspoon of salt. Let it sit for 10 minutes to draw out some bitterness, then rinse thoroughly and squeeze out excess water.

   ~20 min
2. 2

   Crisp the shallots: Thinly slice the shallots. Heat 2 tablespoons of vegetable oil in a small saucepan over medium heat. Fry the shallots until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Reserve the shallot oil.

   ~15 min
3. 3

   Prepare the aromatics: Mince the garlic and ginger. Finely chop the Thai bird's eye chilies (adjust to your spice preference). Rinse the fermented black beans to remove excess salt.

   ~5 min
4. 4

   Stir-fry: Heat 2 tablespoons of the reserved shallot oil in a wok or large skillet over high heat. Add the minced garlic, ginger, and chilies. Stir-fry for 30 seconds until fragrant.

   ~1 min
5. 5

   Add the rinsed fermented black beans and stir-fry for another 30 seconds.

   ~1 min
6. 6

   Add the prepared bitter melon to the wok. Stir-fry for 3-4 minutes until it starts to soften.

   ~4 min
7. 7

   In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and water. Pour the sauce into the wok and stir to combine. Cook for another 1-2 minutes until the sauce thickens slightly and coats the ingredients.

   ~3 min
8. 8

   Serve immediately over hot jasmine rice, garnished generously with the crispy fried shallots.