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Stir-Fried Bitter Melon with Bitter Gourd

'Bitter melon is not the same as bitter gourd?' The dish 'Stir-Fried Bitter Melon with Bitter Gourd' served by Shaw College's staff dining room 'Joyful Inn' has caught lots of attention on the Internet recently. Netizens joked that it is 'too bitter' to live in Shaw College, and they also suggested to add 'Stir-Fried Eggplants with Aubergines' and 'Stewed Peanuts with Groundnuts', etc., to the menu...

The dish name in fact refers to the same ingredient treated in subtly different ways. Mr. Fanky Lau, the manager of the dining room, says the chef uses two large-top bitter melons for one dish. First, cut one of them into pieces and remove its seeds, then set aside to keep the bitter melon green and crispy. Meanwhile, blanch the other one in boiling water and drain, so it turns deep green in colour and becomes less bitter with a looser texture. Finally, heat up oil in a wok and put both in, add in seasonings like salt, sugar, meat extract, and the chef's secret sauce, give it a quick stir.

We at CUHK can enjoy such a unique and delicious dish which mixes two shades of green and two flavours. How can anyone think it's bitter to live here?


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