Stir-Fried Bitter Gourd with Eggs (Non-Bitter Secret)

Cut both ends off 1 bitter gourd, slice it in half lengthwise, and scoop out the inner white pith and seeds thoroughly with a spoon. Cut into four long strips, then slice as thinly as possible on a diagonal.

Place the sliced bitter gourd into a large bowl, add 1 tsp salt, and toss thoroughly with your hands. Let it sit for about 15 to 30 minutes until the slices soften and release liquid.

Firmly squeeze batches of salted bitter gourd slices with both hands to wring out the green bitter juice until the slices feel dry. Transfer to a plate and discard the collected bitter liquid.

Crack 4 eggs into a bowl, add 0.5 tsp salt, and beat thoroughly with chopsticks until the yolks and whites are fully combined into a smooth yellow liquid.

Heat a wok over high heat, add 1 tbsp cooking oil and swirl to coat the bottom. Once the wok is hot, add the squeezed bitter gourd slices and stir-fry continuously with a spatula until they turn translucent green and are completely tender-cooked.

Pour the beaten egg mixture evenly over the bitter gourd slices in a circle. Do not scramble right away; allow the bottom to set, then reduce heat to medium. Divide and flip the egg patties to cook both sides until golden. Turn off heat and use residual heat to gently cook through while keeping eggs tender.

Transfer the stir-fried bitter gourd with eggs onto a serving plate. Drizzle 1 tbsp of abalone sauce evenly over the top for extra umami, then serve.