Bitter melon and egg stir fry

Discard both ends of the bitter melon, cut it in half lengthwise, remove the white spongy inside with a spoon and cut into thin slices.

Season the bitter melon with salt, toss thoroughly and let sit 15 minutes to draw out moisture.

Mince the garlic; crack the eggs into a bowl and beat them well.

After 15 minutes squeeze the bitter melon to eliminate excess water, which reduces bitterness and makes the texture crunchy.

Heat the wok on high until smoking hot, add a big drizzle of oil and toss in the bitter melon and minced garlic; stir for 2 minutes.

Spread the bitter melon out in the wok and pour the egg over to cover it, then stir so the egg wraps around the slices as it sets.

Add ground white pepper to taste and drizzle soy sauce down the side of the wok until it sizzles; stir well and serve.