Dry-Fried Bitter Melon
干煸苦瓜 · gān biān kǔ guā
My grandmother in Shanghai’s Jing’an district kept a bamboo steamer basket full of coarse sea salt beside her wok. She’d slice bitter melon thin, toss with salt, and let it weep into a bowl for exactly 12 minutes — ‘long enough to cry out bitterness, not its soul,’ she’d say.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- bitter melon (about 1 medium, ~300 g)苦瓜（约1根，300克）🛒 local300 g
- garlic (thin slivers)大蒜（切薄片）🛒 local12 g
- scallion (white and light green parts, cut 2 cm long)小葱（葱白及浅绿段，切2厘米段）🛒 local30 g
- light soy sauce生抽🏮 asian10 ml
- sesame oil芝麻油🏮 asian5 ml
bitter melon (about 1 medium, ~300 g): Choose firm, bright green, bumpy-skinned melons — avoid yellowing or soft spots.
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Instructions
1Halve bitter melon lengthwise. Scoop out seeds and white pith with a spoon. Slice crosswise into 3-mm rounds.
去瓤要彻底
🔍 Look for Low heat 2 分钟 · 2 minutesVisual: 切片均匀、翠绿半透、边缘整齐Rounds are uniform, translucent green with clean edges
You know it's right when: 切片上无残留白瓤No visible white pith clinging to slices
2Toss slices with 1 tsp coarse salt in a colander. Let drain over bowl 12 minutes — press gently after 6 minutes to release more liquid.
盐腌12分钟，定时挤水
🔍 Look for Low heat 12 分钟 · 12 minutesVisual: 碗底积聚清亮微黏汁液Clear, slightly viscous liquid pools in bowl
You know it's right when: 切片略微收缩、硬度降低Slices shrink slightly and feel less rigid
3Rinse under cold water, then squeeze dry in clean towel — remove every drop of moisture.
攥干是关键
🔍 Look for Low heat 1 分钟 · 1 minuteVisual: 毛巾仅显潮润暗斑，无水渍Towel shows damp, not wet, dark patches
You know it's right when: 苦瓜表面无挂水珠No water droplets cling to melon surfaces
4Heat wok over medium-high until shimmering. Add 1 tbsp neutral oil. Spread melon in single layer — fry undisturbed 1.5 minutes until edges curl and deepen to olive-green.
单层不叠放，静置定形
🔍 Look for Medium-high 1.5 分钟 · 1.5 minutesVisual: 边缘上翘如小舟Edges lift and curl upward like tiny boats
You know it's right when: 初现焦糖香，非焦糊味Subtle caramelized aroma begins — not burnt
5Stir-fry 2 minutes with garlic and scallion whites. Add light soy sauce. Cook 30 seconds more. Finish with sesame oil and scallion greens.
后下香辛，锁鲜提香
🔍 Look for High heat 30 秒 · 30 secondsVisual: 苦瓜裹上琥珀色透亮油光Melons glisten with glossy, amber-tinted coating
You know it's right when: 油光跃动但未冒烟Oil shimmers brightly without smoking
Tips
- · Don’t skip the salt-and-drain step — it removes 70% of bitterness without losing texture.
- · Use a carbon-steel or cast-iron wok: nonstick won’t generate the needed sear.
- · For milder flavor, substitute half the bitter melon with zucchini — same prep, same technique.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Is there a vegan substitute for oyster sauce?
Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.
Source: HǎoWèi substitution engine
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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