Step 1

To prepare the bitter melon, cut each melon in half lengthwise, and use a spoon to scoop out the seeds and scrape away any of the bitter white pith. Then slice the melon on a 45-degree angle into thin slices.

Step 2

Prepare an ice bath and bring a medium pot of water to a boil. Once boiling, stir in the salt and baking soda. Blanch the bitter melon for 1 minute, and use a slotted spoon to immediately transfer the bitter melon to the ice bath. Drain and set aside.

Step 3

Now, make the sauce mixture by combining the oyster sauce, light soy sauce, dark soy sauce, sugar, sesame oil, white pepper, and water in a small bowl.

Step 4

Preheat your wok over medium-high heat. Add 1 tablespoon of oil, and sear the mushrooms for 2-3 minutes, until they’re starting to turn tender and browned at the edges. Add the remaining oil, along with the garlic and black beans. Cook for 1 minute until fragrant.

Step 5

Increase the heat to high. Deglaze the wok with the Shaoxing wine. Then add the bitter melon and zucchini. Stir-fry for about 30 seconds.

Step 6

Add the sauce mixture, and stir everything well, until the bitter melon and zucchini are just tender. Serve immediately.