Saturday, September 13, 2014

Bitter Melon with Eggs

Wash, cut off ends, cut lengthwise, remove seeds and pith, and slice:

1 bitter melon


2 small cloves garlic (or 1 large clove)

In a non-stick pan, sauté bitter melon and garlic in:

½ T olive oil (or other healthy oil. I often use grape-seed oil.)

When garlic is cooked, add:

1-2 T water
1-2 t soy sauce
It depends on how big your bitter melon is.

Turn the flame down and simmer until bitter melon is soft. Remove lid and let the water evaporate while simmering. (That is, if there is liquid remaining in the pan.)

[Now, if your pan is really non-stick, you can add the eggs to this pan. My pan is not non-stick, so I do the following:]

Take the bitter melon out of the pan and place it in a bowl. Wash the pan, dry it, and add a little oil. Heat the oil and spread it in the pan. When the oil is hot, add:

2 scrambled eggs
Cooked bitter melon

If you want, you could sprinkle a little turmeric on it and/or additional soy sauce.

Cook, stirring and mixing as if you were making scrambled eggs. When they eggs are done to suit your taste, remove from pan and serve.

Bitter melon may take a little getting used to - it's not called "bitter" for no reason - but it's nutritional value is a worth it, plus it grows on you.  

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