Bitter melon stir-fry with tofu and duck egg
Serves 3 with rice. About 30 minutes.
Ingredients
- 300g bitter melon (2 or 3)
- 1 teaspoon salt, plus a pinch
- 300g firm tofu
- 150g thinly sliced pork belly or bacon (optional)
- 3 duck eggs, or 4 chicken eggs
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- Ground black pepper
- Bonito flakes, to serve (optional)
Method
- Wrap the tofu in a clean tea towel and put something heavy on it for 15 minutes to press out some of the water.
- Meanwhile, cut the bitter melon in half lengthways and scrape out the seeds and white pith with a teaspoon; the pith is the most bitter part. Slice it thinly, about 3mm. Toss with 1 teaspoon of salt, leave for 10 minutes, then rinse and squeeze firmly in your hands. This takes the edge off the bitterness.
- Beat the eggs with a pinch of salt. Tear the tofu into bite-sized pieces.
- Heat the oil in a wok or large frying pan over high heat. Fry the tofu for 4 to 5 minutes until golden in patches, then push it to one side. Add the pork, if using, and fry for about 3 minutes until cooked and starting to crisp. Add the bitter melon and stir-fry for 2 minutes, until bright green and just tender.
- Add the soy sauce, sesame oil, sugar and a good grind of pepper. Pour in the eggs, leave them for 20 seconds, then fold gently for a minute or so until the egg is set. Serve straight away with rice, topped with bonito flakes.
Tip: This is a take on goya champuru, a stir-fry from Okinawa. Duck eggs are richer than hens' eggs and make it silkier; cook them until set. If bitter melon is new to you, salt and squeeze it well. Once you're used to it, you may want more bite and can skip the salting.
