Hunan Stir-Fried Bitter Melon

Step 1

Slice the bitter melon in half lengthwise from end to end, then use a small spoon to scrape out the pale seeds and white pith from the center cavity until hollow.

Step 2

Place each hollow melon half flat-side down on the cutting board and slice crosswise into 1/8-inch-thick half-moons, as if slicing cucumbers for salad.

Step 3

Mince the garlic cloves into pieces smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

If using whole dried chilies, snip them with scissors into 1/2-inch pieces, discarding the seeds if you prefer less heat.

Step 5

Heat the 2 tablespoons of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 1 minute.

Step 6

Add the bitter melon slices and spread them into a single layer; let them sit undisturbed for 2 minutes until the undersides turn light golden, so they crisp up.

Step 7

Stir the melon and cook, stirring every 20 seconds, until most pieces are golden-brown on the edges and tender when pierced with a fork, about 4 more minutes.

Step 8

Push the melon to the side of the skillet, add the minced garlic and dried chilies to the empty space, and stir them into the hot oil for 20 seconds until very fragrant.

Step 9

Pour in the 3 tablespoons of soy sauce and toss everything together until the melon is evenly coated and the sauce is absorbed, about 30 seconds.

Step 10

Taste the dish; add salt and pepper to suit your preference, then slide into a serving bowl.