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Bitter melon is a
favorite vegetable of Chinese, Southeast
Asian. Chinese people love to plant
bitter melon
in their backyard garden. Bitter melons
grow on vines. As suggested by the name,
the taste of the bitter
melon is bitter, in a pleasing way. Once
you acquired the bitter taste, you will
love the unique flavor in soup
and stir-fries. Get creative and you
will come up with new ways to cook
bitter melons. The home grown
bitter melon taste better and is less
bitter than the ones you get at the
Asian market. There are quite a few
varieties of bitter melons, some long,
some small, some in different color. I
like the one that's big at the top
and smaller at the bottom, an upside
down pear shape. It is hard to get good
bitter melon seeds from the
store, no seedlings available.
Knowing that, I will harvest plenty of
seeds and plant them next year.
Bitter melon is member of the squash
family, native to southern China. Bitter
melon is rich in iron, and
has twice the beta carotene of broccoli,
twice the calcium of spinach, twice the
potassium of bananas, and
contains vitamins B and C. Its
bitterness comes from the high
concentration of quinine. Studies
suggest that
bitter melon may be one of the best
herbal medicines for diabetic
management. Eating bitter melon
regularly
helps to regulate blood sugar levels. It
can also lower bad cholesterol, lower
high blood pressure, and enhance
the immune system.
Learn more about bitter melon and its
health benefits.
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Chicken
Stew with Bitter Melon
Recipe by Leslie, 2009
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Ingredients
2 pounds boneless chicken breasts
or thighs
2 big bitter melons
1 yellow onion, chopped
4 cloves garlic, chopped
1/2 tablespoon finely chopped fresh
ginger
1/2 cup chopped fresh chives, optional
1/4 cup water or chicken broth
Olive oil, salt, garlic salt and black
pepper
2 tablespoons oyster sauce (Very
Chinese: use 1½ tablespoons
black bean garlic sauce instead)
Directions
Cut bitter melon in half, remove
seeds and inner pulp, cut
into
bite sizes. Cut chicken into chunky pieces,
season with garlic salt
and black pepper.
Heat up 1½ tablespoons olive oil in a
frying pan, cook chicken until
brown,
but not done. Put aside. In another
large frying pan, heat up
1½ tablespoons oil. Stir in bitter
melon, add salt and black pepper,
onion, garlic and oyster sauce, stir-fry
until turning translucent. Add
1/4 cup water or chicken broth, cover
and cook for 15 minutes on
medium-low
heat, stir once.
Add chives (optional), chicken and
juice, mix with melons. Simmer
20-30 minutes until softened, low heat,
covered; stir to avoid sticking
to the bottom. Makes 4 servings. Serve
with cooked rice. The creamy
sauce is so
good. Add salt and pepper if needed.
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Chicken Rice Soup with Bitter
Melon
Recipe by Leslie, 2009
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Ingredients
1 can (10 oz) Campbell's Chicken
with White and Wild Rice Soup
2 cans of water
1 cup sliced or diced bitter melon
2 slices fresh ginger, chopped
Directions
Cut bitter melon in half, remove
seeds and inner pulp, cut into thin
slices or small cubes, about 1 cup.
Mix soup and water in a small soup pot,
cook until boiling. Add
bitter melon and ginger, cook 5-8
minutes or until tender, medium
low heat. Cover the pot half way. Watch
closely, soup may spill
over while cooking. Makes 4 servings.
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