While experimenting with several ways to reduce the bitterness of bitter melon, reader Gabriel Ocasio suggested on my Wandering Chopsticks Facebook page to salt the bitter melon and then stir-fry it with black bean sauce. So that's what I did.
Perhaps I've been going about this all wrong? Instead of making bitter melon the star of a dish, if I just treated it as any other squash and stir-fried it with meat and sauce, the bitterness wouldn't be so prominent? Because this recipe was my favorite of the four bitter melon recipes I cooked that day. The salting reduced the bitterness so there was just a slight tinge, which was balanced by the sweetness of the smidgen of sugar and the saltiness of the black bean sauce.