Ingredients
500 g (about 1 lb) bitter melon, 30 g (about 1 oz) scallion.
Seasonings
Sichuan peppercorns, ginger slices, salt, MSG, and sesame oil, each to taste.
Preparation
1. Remove the roots and old leaves from the scallions, wash them, cut into small sections, then slice into thin strips, place in a small bowl, add a pinch of salt, and mix well.
2. Wash and trim the bitter melon, then slice it diagonally into large pieces. Blanch in boiling water until just tender, drain well, and transfer to a bowl. While still hot, sprinkle with a little salt and toss to combine.
Steps
1. Heat sesame oil in a wok until it reaches about 90% hot (nearly smoking), then pour it over the shredded scallions and let it steep briefly to create scallion oil.
2. Heat a small amount of sesame oil in a wok until hot, then add Sichuan peppercorns and ginger slices, stir-frying until fragrant. Discard the peppercorns and ginger slices, then pour the hot oil over the bitter melon slices and toss to combine.
3. Add MSG (or chicken bouillon), pour in the prepared scallion oil, and toss to combine. Refrigerate until ready to serve, then arrange on a plate and serve.