It seems like just weeks ago, but must have been months, that I was complaining to a good friend that I couldn't find 苦瓜 kǔ guā - bitter melons - which were bitter like they were in the good, old days. She gave me withering look and said that weren't in season, so "what do you expect?"
I still don't know exactly when the things are in season, but I bought one today and it looked like all the others I've bought over the years, but when I cooked it it lived up to its name. Well, the first part of its name.
That bitterness revolted me at first, but I've grown to like it. (Stubbornness played a large part in me trying it the third or eighth time). Now I actively seek it out.
So tonight, I had bitter melon with beef (苦瓜牛肉 kǔ guā niú ròu) or perhaps beef with bitter melon (牛肉苦瓜 niú ròu kǔ guā) . I haven't decided yet. Restaurant menus often list both - If beef comes first it is predominantly beef; if bitter melon comes first it is predominantly - you've guessed it.
Anyway beef was sliced into slivers and marinated with garlic, ginger, chilli and Shaoxing wine. Stir fried for a bit, then the de-pithed melon added along with some soy sauce. Finished with green onions and served with rice.
Spicy and bitter. ( I had a wife like that once!)
