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Bitter melon's sharp flavor is tempered by fluffy scrambled eggs in this nutritious stir-fry. This healthy family dish is prized for supporting lower cholesterol and diabetic-friendly eating plans.
Slice both ends off the bitter melon, cut in half lengthwise, and use a spoon to scrape out the seeds. Slice thinly across the grain for tender texture.
Toss the bitter melon slices with 1/2 tsp salt and let sit for 10 minutes to draw out bitterness. Rinse well under cold water and drain thoroughly.
Crack the eggs into a bowl, beat until the yolks and whites are fully mixed, and season lightly with ground white pepper.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat; add scallion and sauté for 30 seconds to release aroma.
Increase to high heat, add bitter melon slices, and stir-fry for 2-3 minutes until slightly softened but still bright green.
Push vegetables to the side, add another 1 tbsp oil to the empty spot, pour in the beaten eggs, and let them set for 10 seconds without stirring for fluffy curds.
When eggs start to set at the edges, gently stir and fold together with the bitter melon; add soy sauce and stir-fry for 30 seconds until eggs are just cooked through.
Remove immediately from heat to retain moisture and bright color; serve hot with scallion garnish if desired.
