Bittermelon in Miso Sesame Sauce

I think bittermelons are under-appreciated given their nutritious value.  The name for starters, will turn many people off.  It is also not much of a looker.  I've recently tried a new way to cook it and I do prefer it to the black bean sauce recipe as this is lighter and somehow more refreshing.  We just stumbled upon a white bittermelon over the weekend at a farmers' market, so do watch this space for yet another bittermelon recipe.

Bittermelon in Miso Sesame Sauce

- 1 bittermelon

- 1 tbsp organic white miso paste

- 1 tsp mirin

- as much white sesame seeds as you want

Cut the bittermelon into manageable sections (about 2-3 inches long) and halve it to scrap out the spongy, seedy center with a spoon.

Slice the bittermelon as thinly as possible so it can cook quicker.

Heat up a wok and drizzle in some oil (whatever you fancy).  Stir fry the sliced bittermelon on high heat for about 2 minutes.  The bittermelon should be cooked through but still retaining some crunch.

In a bowl, mix the miso sauce with the mirin and about 1 tsp of water.  Make sure to dissolve the miso into the liquid so it becomes more sauce-like.  If you don't have mirin, you can skip it and add another tsp of water and a tiny bit of sugar for taste.  I've noted above to use organic miso paste because I've seen many non-organic ones using msg as one of their ingredients.  Yes, msg imparts that umami taste that many crave but it isn't the best stuff for you so try to omit it if possible.

Put the cooked bittermelon into the bowl with the sauce and mix them up so that every slice of the bittermelon will be coated with the sauce.  Sprinkle as much roasted white sesame seeds on it as you like.

DONE!! This is truly a simple, quick and hopefully healthy dish!