Beef with Bitter Melon and Red Cabbage

Method

1. 1 Slice the bitter melon thinly, then toss with salt for 10 minutes and squeeze out the bitter juice.
2. 2 Shred the purple cabbage and soak it in cold water with a little vinegar to prevent the purple color from fading.
3. 3 Soaking purple cabbage in vinegar helps it retain its color; stir-frying it directly will cause it to turn a very unattractive grayish-green.
4. 4 Marinate thinly sliced beef with cornstarch and oyster sauce for 20 minutes, then stir-fry over high heat for 90 seconds and remove from the pan.
5. 5 Sauté the garlic, then add the bitter melon and onion and stir-fry for 2 minutes.
6. 6 Add the purple cabbage and beef, then stir-fry for exactly 40 seconds to keep the cabbage crisp and retain its color.