Bitter Melon With Turkey Breast

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/4-1 1/2 lbs turkey breast
• 8 -10 ounces thick sliced mushrooms
• 1 large green bell pepper
• 1 large onion
• 2 medium bitter melons
• 3 large garlic cloves
• 1 tablespoon curry powder
• 2 -3 tablespoons canola oil
• 1/2 cup water
• 2 tablespoons crushed fresh ginger

Recipe

• 1 dice the onions and bell pepper, place in large bowl.
• 2 add the mushrooms.
• 3 peel and slice the garlic cloves into the bowl.
• 4 cut the ends of the bitter melon off, then cut in half lengthwise. use a teaspoon to scoop out the seeds and pulp; discard the seeds and pulp. slice each bitter melon half in two, lengthwise, then cut across in 1/2" strips. add to bowl.
• 5 cut the turkey breast meat into approximately 3/4' cubes (do this last) and place in another, smaller, bowl. when you have one layer of turkey breast chunks in the bowl, shake black pepper onto the turkey so that all of the turkey breast is covered. then put the next layer on top.
• 6 cooking utensils: use a wooden spoon or spatula to stir. use either a large cast-iron skillet or an enameled cast iron 4-6 quart pot, with a lid.
• 7 put the pot or skillet on the stovetop and heat on high. add the canola oil. when the oil is hot (just sprinkle a drop of water on the oil - it will sizzle when hot enough) add the turkey breast chunks and stir-fry until the outside of each chunk is and none of the original color is showing (about 4 minutes). add the entire bowl of vegetables, and on top the of the vegetables add the curry powder. quickly add the water and mix everything up rapidly. as soon as it's more or less mixed, put the lid on. keep on high for 3-4 minutes, until the steam begins to escape. turn the heat down to simmer, and simmer for 30 minutes. take off the stove, and if you are using the ginger, add it now, stir well and serve. this is quite good over rice or noodles, but they are not necessary for the dish. please feel free to add spices or different vegetables (like bok choy, for example).
• 8 keep in mind that bitter melon is bitter, and you will still have that experience, although the bell pepper cuts this significantly.
• 9 picking a good bitter melon - you want one that is green, firm, with no discolorations on the outside and does not have soft areas. if it's yellowish, it's overripe. rinse the outside like you rinse any vegetable, but don't peel.