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