Lao Gan Ma to mix bitter gourd

How to Make Lao Gan Ma Stir-Fried with Bitter Melon

Lao Gan Ma, China’s iconic chili crisp, transforms bitter melon from a divisive veggie into a crave-worthy dish. Here’s a simple yet flavorful guide to balance bitterness with spicy, savory goodness.

Step 1: Prep the Bitter Melon

Wash 1 medium bitter melon, then slice it in half lengthwise. Scoop out the seeds and pith (the whitest part, which is bitterest). Cut the flesh into ¼-inch-thick half-moons. Toss with 1 tsp salt and let sit for 15 minutes to draw out bitterness. Rinse and pat dry thoroughly.

Step 2: Sauté Aromatics

Heat 2 tbsp oil in a wok over medium heat. Add 2 minced garlic cloves and 1 tbsp Lao Gan Ma. Stir-fry for 10 seconds until fragrant.

Step 3: Cook the Bitter Melon

Toss in the drained bitter melon and stir-fry for 3–4 minutes until it turns bright green and slightly tender. For extra tenderness, cover the wok for 2 minutes.

Step 4: Season and Serve

Drizzle 1 tsp soy sauce and ½ tsp sugar (to balance bitterness). Toss well, then cook for 1 more minute. Garnish with a pinch of sesame seeds and extra Lao Gan Ma if desired. Serve hot with rice or as a side dish.

This method mellows bitter melon’s edge while letting Lao Gan Ma’s umami and heat shine. Adjust salt or chili to taste—each bite is a perfect harmony of spicy, savory, and subtly sweet!