Used up the rest of the baby bitter melon (see here for part 1). Asked a chef friend about cleaning out the seed section. He said should be okay if the seeds are still soft.
Thinly sliced the melons, resisted the urge to clean out the seeds.
Did a quick stir-fry with left over garlic chicken.
Turned out perfectly. Didn’t add any additional seasoning, the garlic chicken provided enough flavor. The bitter melon gave enough of a bitter contrast to the pungent savory garlic chicken. And the seed were not a problem at all. In fact, the seed section acted like a sponge to help soak up the gravy further enhancing the tastiness.
On the up side, bitter melon is supposed to be healthy too (so it helped to offset the grease in the garlic chicken). :)
Off to meet Chef P and his brother Chef p. We’re helping them do some non-chef things for their business (they offered to pay us in chocolates and pastries, hmmm).
Enjoy. Eat well.