“Bitter melon contains a chemical that acts like insulin to help reduce blood sugar levels,” explains NY Health and Wellness Nutrition Director Jacqui Justice, M.S., C.N.S. 2.

Bitter melon is often paired with fermented black beans in Chinese cuisine. You could easily swap out the pork for thinly sliced beef in this savory, spicy stir-fry.

Bitter melon is often paired with fermented black beans in Chinese cuisine. You could easily swap out the pork for thinly sliced beef in this savory, spicy stir-fry.

Add bitter melon slices. Stir-fry until considerably softened but still a bit crisp, about 5 minutes. Add sauce and mix, then stir-fry 1 minute longer. Turn off heat. Add cornstarch slurry.

Stir-fry just until garlic turns golden; watch carefully so it does not burn. 3. Toss together pork, 1 tablespoon cornstarch, 2 teaspoons soy sauce and 1/2 teaspoon sugar; add to wok.

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That is where we are, and yard-long beans, bitter melon and loofah are growing in profusion, along with gai lan, daikon, eggplants of every color and shape, and exotic mints, basils and other herbs.

A stir-fry of bitter melon and scrambled eggs is a home-cooked favorite of Chutatip Suntaranon, the chef of Kalaya in Philadelphia. Johnny Miller for The New York Times.

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Stir-fry until the melon is considerably softened but still a bit crisp, about 5 minutes. Add the sauce mixture and mix with the melon, then stir-fry for 1 minute longer.

Bitter melon is tossed with ground pork and fermented black beans in chili sauce for an easy stir-fry. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) ...