Bitter melon has a lot of benefits for health, but it tastes bitter and hard to eat just like that, here is one way to enjoy bitter melon and have its nutritions. :D

The bitterness of the bitter melon and sweetness of the egg is a great harmony 👏

My mom is slightly diabetic so we have bitter melon often. I’ve also developed a taste for it and try to change it up on every cook. :)

Whenever I have leftover somen noodles from lunch, I use whatever vegetables I have in my fridge to make Okinawan stir fry. I love the combination of bitter melon and tofu!Adjust the flavor at Step 5 and add more salt if needed. Recipe by Usshi

The "Stir-Fried Eggs, Pork and Tree Ear Mushrooms" I ate at a Chinese restaurant was so delicious that I wanted to make a simple variation only using broccoli and eggs.The recipe uses a lot of oil when stir-frying because it's Chinese cuisine.I didn't use soy sauce or oyster sauce because I wanted a colorful dish.* How to make fluffy scrambled eggs: beat the eggs well, heat a generous amount of oil in a frying pan. Add the eggs and scramble quickly. Remove from the heat while the egg is still runny or still a lump.* Stir-frying with oil adds to the umami-rich taste of broccoli.* I also recommend adding thinly sliced pork offcuts and scallions!* This is also good with Weipa (Chinese soup base) and chicken stock. Recipe by moj

Use soft tofu to replace eggs, yellow color is tumeric which is good for stomach ailments.

This is a simmered dish that my mother made when I was small. When I was young, I found it less appetizing because the green peas and aburaage were drenched in the color of the eggplants. Now this is the sort of Japanese flavor that makes me homesick when I am overseas. I tried to reproduce this nostalgic dish by asking my mother for instructions.1. Make sure to chop the eggplants into large pieces. They break apart and dissolve if they are too small.2. Stir-fry the green beans first so that the eggplants don't soak up too much oil.3. My mother's simmered dishes - like this one - uses high heat and needs to be flavored quickly, so make sure to check the amount of water in the pan occasionally.4. If the flavor is allowed to soak in too long, the color may become less appetizing. Recipe by PARNELL

I was too lazy to deep-fry the eggplants, so I just stir-fried them in a frying pan.You can prevent the colour of the eggplant skin from changing by first cooking the skin side very well.It can be a yummy side dish to pair with drinks if you add an extra kick of red chili pepper. For 2 to 3 servings. Recipe by ruruchirin

My parents harvested a lot of bitter melon, so I thought of recipes to use it. I compared the taste with store bought sauce, and now I don't need store bought sauce any more.To get rid of the bitterness, remove the white inner parts as much as possible. Slice the bitter gourd thinly, and rub with 1 tablespoon of salt (for a 20-30 cm long vegetable), and then soak it in water for about 10 minutes. Not all of the bitterness will be eliminated, but it will reduce to about the level where you just sense it as an aftertaste. In addition, freshly harvested bitter melon is less bitter. For 4 servings. Recipe by Himawarichan

I wanted to come up with a quick and nutritious stir-fried dish.Once you add the bok choy leaves, finish making it quickly. The stump of the bok choy is usually rather dirty, so be sure to clean it well.The only extra step is coating the pork in the flour. This is so that the sauce coats the meat better, making it even more delicious. Recipe by Juri- mama

I wanted to make a recipe using processed easy-melt cheese.When the eggs are soft set and the cheese is starting to melt, please turn the heat off immediately.Top with some radish sprouts if you have some. For 1 serving. Recipe by Minaichigo

The eggplant miso stir-fry I had as an appetizer at a soba shop was so delicious, so I tried recreating it.-In Step 3, be careful not to burn the ingredients while simmering.-Adjust the amount of seasoning to taste.-Try adding bitter melon, green peppers, asparagus or pork for a tasty variation. Recipe by Isakochin