Bitter Melon Stir Fry with Eggs (Khổ Qua Xào Trứng)

Bitter Melon Stir-Fry with Eggs (Khổ Qua Xào Trứng) is a healthy and light dish that’s easy to make, with little chance of going wrong. It pairs perfectly with a hot bowl of steamed rice.

Here are a few notes on my Bitter Melon Stir Fry with Eggs recipe:

1. I use dried shrimp as an extra ingredient to add a bit more colour and flavour to the dish. However, you can omit the shrimp, and your Bitter Melon Stir Fry with Eggs will still taste delicious.
2. I don’t blanch the bitter melons before cooking, but you can do so if you prefer a slightly milder flavour.

Q&As on Bitter Melon Stir Fry with Eggs

1. Is bitter melon good for weight management?

Yes, bitter melon can be beneficial for weight management. Bitter melon is low in calories and high in fibre, which helps you feel fuller for longer, potentially reducing overall calorie intake. Additionally, bitter melon has been studied for its potential role in improving metabolism and regulating blood sugar levels, both of which are important factors in managing weight. However, it’s important to incorporate bitter melon as part of a balanced diet and healthy lifestyle for the best results in weight management.

2. Which cuisines love to use bitter melon?

Bitter melon is beloved in many Asian cuisines, where it is a staple ingredient. In Chinese cuisine, it is often stir-fried with meats or eggs, added to soups, or stuffed with a savoury filling. Indian cuisine features bitter melon in dishes like curries, pickles, and stir-fries, where its bitterness is balanced with spices and other flavours. Vietnamese cuisine includes bitter melon in stir-fries, soups, and stews, often paired with pork or eggs. In Filipino cuisine, bitter melon, known as ampalaya, is commonly used in ginisang ampalaya, a stir-fry with eggs, onions, and tomatoes. These cuisines appreciate bitter melon not only for its unique taste but also for its health benefits.

3. Why does bitter melon have its bitter taste?

Bitter melon has its bitter taste due to the presence of compounds called momordicins and charantin. These are natural phytochemicals found in the fruit that give it its distinct bitterness. While the taste may be strong, these compounds are also associated with various health benefits, including anti-inflammatory and blood sugar-regulating properties. The bitterness can vary depending on the variety of bitter melon, its ripeness, and how it is prepared, but it is this unique flavour that also makes it popular in traditional cuisines and medicinal practices.

4. Is there any bitter melon dish in Western cuisine?

Bitter melon is not traditionally used in Western cuisine, so it’s rare to find dishes that feature this ingredient. However, as global culinary influences continue to grow, bitter melon is increasingly being incorporated into Western dishes by chefs and home cooks who appreciate its unique flavour and health benefits. You might find it in fusion recipes, salads, or as a creative addition to stir-fries and side dishes. Despite its limited presence in traditional Western cuisine, bitter melon is gaining popularity as people explore and embrace diverse culinary traditions.

5. How do you say “Bitter Melon Stir Fry with Eggs” in Vietnamese, and how do you pronounce it?

The Vietnamese name for “Bitter Melon Stir-Fry with Eggs” is “Khổ Qua Xào Trứng.”

• “Khổ Qua” refers to bitter melon.
• “Xào” means stir-fry.
• “Trứng” means eggs.

Pronunciation:

• Khổ Qua: [koh-wah] – The “kh” is pronounced like a soft “k” sound, and “ổ” has a rising tone.
• Xào: [sow] – The “x” is pronounced like an “s,” and “ào” has a falling-rising tone.
• Trứng: [choong] – The “tr” is pronounced like “ch” in “church,” and “ứng” has a rising tone.

When combined, “Khổ Qua Xào Trứng” is pronounced as [koh-wah sow choong].