Directions

To Prep

1. Cut bitter melon in half lengthwise. Remove seeds including its fluffy white core using a spoon. Cut the halves into 0.5-1cm thick pieces width-wise.
2. Place bitter melon in a bowl, add 1 tsp salt and toss (do not rub) to cover bitter melon pieces with salt. Leave for 10 mins, then rinse and drain well. This is to remove its bitterness.

To Cook

1. Heat oil in a large frying pan or wok over high heat. Add tofu and cook both sides until lightly browned, about 2-3 mins. Remove from fry pan/wok.
2. Add sesame oil to the frying pan/wok over high heat. Add pork and cook for about 2 mins until slices are almost cooked through.
3. Add bitter melon to the frying pan/wok and stir gently without breaking the bitter melon slices. Cook for about 1 min until surface of the bitter melon starts getting cooked. If you like the bitter melon have a softer texture, you can cook until you get the texture preferred.
4. Return the tofu to the frying pan/wok. Add the seasoning ingredients and mix so that the flavour coats the tofu evenly.
5. Add the egg and leave for 15 secs without mixing. With a firm grip on the frying pan/wok, toss the ingredients and mix the egg with the other ingredients.
6. Turn the heat down to low. Add bonito flakes and gently mix, then turn off the heat. Serve immediately.

Note: Goya has a tasty, mild and bitter flavour, but if you’re not good with bitter tastes you can soak the bitter melon in hot water for 30 secs before stir frying to help reduce the flavour. Or, add a little oyster sauce to help counteract the melon’s bitter taste.