Remove the ends of the bitter melons. Halve lengthwise and scoop out seeds with a small metal spoon. Slice crosswise into 1/4” (6 mm) half-moon pieces.
Bring a small pot of water to a boil. Add the bitter melon slices.
Let cook for 30 seconds or so, until half-cooked. Drain the bitter melon with a colander and set aside.
Heat oil in a large nonstick pan (or a wok) over medium-high heat until hot. Add the dried chili pepper, garlic, and fermented black beans. Add the blanched bitter melon slices and stir for 1 minute or so. Add soy sauce and sugar.
Stir until the bitter melon is just tender, 1 minute or so. Taste the bitter melon. Sprinkle with more salt and stir again, if needed. Serve hot.
Maggie Zhu is the owner of OmnivoresCookbook.com, writing about Asian inspired dishes and classic recipes cooked in her small New York Kitchen.
