Stir Fried Bitter Melon, Oysters and Eggs with Oyster Sauce
A savory stir fry of pleasantly bitter melon, juicy oysters and fluffy eggs, all coated in a rich oyster sauce glaze. A quick and satisfying dish that pairs beautifully with steamed rice or sake.
Bitter melon and oysters may sound like an unexpected combination, but they work surprisingly well together. The fresh bitterness of the melon balances the rich, briny flavor of the oysters, while shiitake mushrooms add another layer of umami.
The eggs are cooked separately until just set, then folded back into the stir fry at the end. This keeps them soft and fluffy while allowing them to soak up the savory oyster sauce. It is a simple dish with plenty of contrasting flavors and textures, perfect for dinner with a bowl of rice or a glass of sake.
What you'll need
- Bitter melon 1/2
- Fresh oysters 7 to 8
- Fresh shiitake mushrooms 4 to 5
- Vegetable oil 1 tbsp
- Eggs 2
- Mayonnaise 1 tsp
- Salt and pepper to taste
- <Seasoning>
- Sake 1 tbsp
- Oyster sauce 2 tsp
- Sugar 2 tsp
- Soy sauce 1 tsp
- Sesame oil 1 tsp
- Salt and pepper to taste
How to make it
Remove the seeds and white pith from the bitter melon and slice thinly. If you prefer less bitterness, lightly rub the slices with salt, then rinse and drain. Rinse the oysters gently and pat dry. Thinly slice the shiitake mushrooms. In a bowl, whisk the eggs with mayonnaise and a little salt and pepper.
Heat the vegetable oil in a frying pan over high heat. Pour in the egg mixture and stir in broad, sweeping motions. While the eggs are still soft and slightly runny, transfer them to a plate.
Wipe or wash the pan, then add the sesame oil and heat over medium heat. Stir fry the bitter melon until it begins to soften. Add the oysters and shiitake mushrooms, season lightly with salt and pepper, and continue cooking until the oysters are cooked through.
Add the sake, oyster sauce, sugar and soy sauce. Toss everything together until evenly coated, then return the eggs to the pan. Gently fold them into the other ingredients and serve immediately.
Tips
- Removing the white pith thoroughly helps mellow the bitterness of the bitter melon. For an even milder flavor, salt the slices briefly before cooking.
- Take the eggs out of the pan while they are still slightly undercooked. Residual heat will continue to cook them when they are returned to the pan.
- Drain the oysters well before frying. Excess moisture can make the dish watery and prevent the sauce from coating the ingredients properly.
What to drink with it
