Thursday, May 07, 2015

Burmese Stir-Fried Bitter Melon and Eggplant

Burmese Stir-Fried Bitter Melon
Simple stir-fry with bitter melon which came pre-sliced, Japanese eggplant and multi-colored peppers, and seasoned with tomatoes, shrimp paste and fish sauce. The last two ingredients are what makes this a Burmese dish.

The pre-sliced bitter melon is available in Asian markets, so all I had to do was prep the other vegetables, dump it all in a skillet over medium heat and simmer it until the bitter melon was cooked.

3 Chinese bitter melon, cut in half lengthwise and sliced
1 Japanese eggplant, cut in half lengthwise and sliced
1 large onion, diced
1 tsp. garlic paste
1 large tomato, diced
1 green chili, diced
1 Tbsp. shrimp paste
1 Tbsp. fish sauce
salt to taste
4 Tbsp. vegetable oil


  1. Heat oil in a skillet over medium-high heat.
  2. Stir-fry onions until translucent.
  3. Add garlic, shrimp paste, fish sauce, green chilies and tomatoes and simmer until oil resurfaces.
  4. Add bitter melon slices and eggplant, stir well and simmer until vegetables are cooked.
  5. Adjust salt to taste and remove from heat.
Serve with rice or tortillas.

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