Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans

Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans
Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans
Stir-Fried Bitter Melon and Shrimp with Fermented Black BeansKat Craddock

In Thailand a strongly flavored stir-fry such as this one would be considered more a condiment than a vegetable dish, and should be served with plenty of hot jasmine rice. Bitter melon is available year-round in Asian markets.

Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans
In Thailand a strongly flavored stir-fry such as this one would be considered more a condiment than a vegetable dish, and should be served with plenty of hot jasmine rice.
Yield: serves 4-6

Ingredients

  • 2 medium bitter melons
  • 6 tbsp. peanut oil
  • 1 lb. medium shrimp, peeled, deveined, and butterflied
  • 8 medium garlic cloves, peeled and minced
  • 3 tbsp. fermented black beans, coarsely chopped
  • 14 cup shaoxing (Chinese rice wine)
  • 1 tbsp. soy sauce
  • 2 tsp. sugar
  • 1 small dried red chile, stemmed and crushed
  • Freshly ground white pepper
  • 4 cups steamed jasmine rice

Instructions

  1. Trim and discard ends of bitter melons, then cut melons in half lengthwise. Scoop out seeds and pith with a small metal spoon and discard. Slice melon halves crosswise into thin pieces and set aside.
  2. Heat oil in a wok over high heat, swirling to coat the surface of the wok. When the oil is shimmering, add shrimp and stir-fry until they turn pink and are just cooked through, about 1 12 minutes. Transfer shrimp to a bowl with a slotted spoon and set aside.
  3. Reduce heat to medium-high. Add garlic to wok and stir-fry until golden and fragrant, about 15 seconds. Add fermented black beans, stir-fry 15 seconds, then add bitter-melon slices and stir-fry 1 minute longer. Add shaoxing and stir-fry 1 minute. Add soy sauce, sugar, and chiles and stir-fry until bitter melon is just tender, 2-3 minutes. Return shrimp to wok and stir-fry until heated through. Season to taste with pepper and serve with bowls of steamed jasmine rice.