Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans

Name: Stir-Fried Bitter Melon and Shrimp with Fermented Black Beans
Total time: PT0D0H0M
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; 1 ⁄ 4 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

Serves
serves 4-6

KAT 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.

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
¹⁄₄ 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

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Instructions

Step 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.

Step 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 1⁄2 minutes. Transfer shrimp to a bowl with a slotted spoon and set aside.

Step 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.

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.
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 1⁄2 minutes. Transfer shrimp to a bowl with a slotted spoon and set aside.
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.