Bitter Melon With Beef
The local Chinese-American restaurant in my hometown is special because it has Cantonese chefs at its helm. Thus, we can ask the waiters, “What Chinese vegetables does the kitchen have today? Bitter melon? Bok choy? Choy sum?”
I find Chinese vegetables, with their slightly bitter taste, to make a more complex base for stir-fried sauces and meats.
This is why I always ask Raymond, the efficient waiter, or Sue, the co-owner of the establishment, “Jin tian ni you mei you ku gua?” Do you have bitter melon today?
If so, I order the bitter melon with beef, a Cantonese concoction. Slices of tender beef stir-fried with black bean sauce and bitter melon. Next time, I’ll take photos of the dish so you can understand what I am talking about.