Bitter Gourd With Salted Egg Yolk 咸蛋黄炒苦瓜

Ingredients

• 1 (400 g)bitter gourd
• 1 tspsalt, for rubbing
• 3 tbspcooking oil
• 1/2 tspchicken stock granules
• 1 tbspgarlic, chopped
• 1spring onion, cut into 2 cm lengths
• 2salted eggs, yolks separated, steamed and mashed
• 1/8 tspground white pepper
• 1 tspsugar
• 50 mlwater

Instructions

1. 1

   Prepare ingredients

   Measure out the ingredients and seasonings. Halve the bitter gourd lengthways and scrape out the soft white pith and seeds. Slice it thinly on an angle, rub with 1 tsp salt and leave for 5–6 minutes. Rinse several times to remove the bitterness and excess salt, then drain.

2. 2

   Steam egg yolks

   Separate the salted egg yolks from the whites and steam the yolks for 7–8 minutes, until cooked. Mash the yolks and set aside.

3. 3

   Prepare aromatics

   Chop the garlic and cut the spring onion into 2 cm lengths.

4. 4

   Fry bitter gourd

   Heat 1 tbsp oil in a wok. Add the bitter gourd and chicken stock granules and stir-fry for about 2 minutes, then remove from the wok.

5. 5

   Make egg sauce

   Heat the remaining 2 tbsp oil. Sauté the garlic and spring onion until fragrant, then add the mashed salted egg yolks and stir-fry until aromatic. Add the white pepper, sugar and water; stir and bring to the boil.

6. 6

   Finish the dish

   Return the bitter gourd to the wok and mix well. Cover and cook over medium heat until the sauce has reduced, the flavours have developed and the bitter gourd is soft. Serve hot, ideally with steamed white rice.

What is bitter gourd with salted egg yolk?

Bitter gourd, also called bitter melon, is a distinctive vegetable used in many Asian cuisines. Its firm flesh has a sharp, clean bitterness that softens as it cooks.

In this version, steamed salted egg yolks are mashed into a savoury sauce with garlic and spring onion. A short salt-and-rinse treatment and a quick first fry help the gourd keep its character while letting the rich yolk coat each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 175 calories, 5g protein, 7g carbs, 15g fat.

Most of the energy and fat come from the cooking oil and salted egg yolks; the bitter gourd contributes fibre and some carbohydrate, while the yolks provide most of the protein. Serve a portion with steamed rice and another vegetable to make a more balanced plate.

Preparing the bitter gourd

Pith and seeds: scrape out the soft, spongy centre before slicing; the firmer green flesh is what goes into the stir-fry.

Salt and rinse: rubbing the slices with salt for 5–6 minutes draws out some moisture and bitterness. Rinse them several times so the finished dish does not taste overly salty.

Getting the salted egg sauce right

Cooked yolks: steam the separated yolks for 7–8 minutes, then mash them so they can disperse through the sauce.

Fragrant base: cook the garlic and spring onion in the remaining oil before adding the yolks. Stir until aromatic, then add the water and bring the mixture to the boil to help form a sauce.

Stir-frying for texture

First fry: give the bitter gourd about 2 minutes in 1 tbsp oil with the stock granules, then take it out of the wok. This keeps it from sitting in the sauce for the whole cooking time.

Final cook: after returning the gourd to the wok, cover and cook over medium heat until soft and the sauce has reduced. Check near the end so it does not cook past your preferred texture.

Balancing the flavours

Salted egg yolks bring a concentrated savoury taste, while sugar rounds off the bitter gourd and white pepper adds gentle warmth. The measured water loosens the mashed yolks before the sauce reduces.

Salted eggs and stock granules both contribute saltiness, so rinse the gourd thoroughly and taste before adding any extra seasoning.

What to serve with it

Steamed white rice is the classic partner: its mild flavour balances the bitter gourd and rich, savoury sauce. Spoon the stir-fry and any remaining sauce over the rice.

For a fuller meal, serve it alongside another simple vegetable or a plain protein dish, keeping those accompaniments lightly seasoned.

Recipe notes & tips

• Slice the bitter gourd evenly so the pieces soften at a similar rate.
• Rinse the salted slices more than once to remove excess salt.
• Have the yolks steamed and mashed before heating the wok.
• Use medium heat for the covered final cook and check the gourd for softness.
• Serve straight away while the sauce is hot.

Variations

• Keep more crunch: shorten the covered cooking time and remove the gourd while it is still firm.
• Use less sugar: reduce the teaspoon slightly if you prefer the bitter flavour to stand out.
• Add chilli: stir in sliced fresh chilli with the garlic for heat.
• Make it vegetarian: replace chicken stock granules with vegetable stock granules.
• Use the egg whites: cook the reserved salted egg whites separately and serve alongside, if desired.

Common mistakes to avoid

• Leaving in the pith: the soft centre can affect the texture; scrape it out before slicing.
• Skipping the rinse: leftover salt can make the dish too salty; rinse the gourd several times after rubbing.
• Adding the gourd too early: it can become overly soft; fry it briefly first, then return it for the final cook.
• Not mashing the yolks: large lumps are harder to distribute; mash the steamed yolks before adding them.
• Cooking the sauce too long: it may reduce before the gourd softens; keep the heat at medium and check as it cooks.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions