This was one of my father’s favourite dishes, along with black bean and chilli stir-fried bitter melon. It took me a long time to appreciate the bitter flavour but, once I got the hang of it, I was a true convert. Blanching the melon and removing the membrane before braising makes the bitterness
Halve the melons lengthways, scoop out the seeds and soft inner membrane with a spoon, and then cut the melon into bite-sized pieces. Cook the pieces in boiling water for 7 minutes, then drain and refresh under cold water.
Heat a wok until just smoking. Add the oil and, when hot, stir-fry the melon until starting to colour. Add the soy sauce, sugar,
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