Goya Champuru Spring Salad
This Goya Champuru Spring Salad is a refreshing and nutritious dish from Okinawan cuisine. It's a perfect way to enjoy the flavors of spring while incorporating the unique taste of goya (bitter melon).
Ingredients
- 2 goya (bitter melons), thinly sliced
- 1 block of firm tofu, diced
- 1/2 onion, thinly sliced
- 2 eggs
- 1 tomato, diced
- 2 cups mixed spring greens
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- Salt and pepper to taste
Instructions
- Heat the cooking oil in a pan over medium heat.
- Add the sliced goya and sauté for 3-4 minutes until slightly softened.
- Add the diced tofu and sliced onion to the pan, and cook for another 3-4 minutes.
- Push the ingredients to one side of the pan and crack the eggs into the empty space.
- Scramble the eggs and mix them with the rest of the ingredients in the pan.
- Add the soy sauce and season with salt and pepper.
- Turn off the heat and let the mixture cool slightly.
- In a large bowl, combine the cooked ingredients with the diced tomato and mixed spring greens.
- Toss everything together until well combined.
- Divide the salad into serving bowls and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 10g
- Protein
- 8g
- Fat
- 9g
Supplies
Frying pan Cutting board Knife Mixing bowl
Tools
Spatula Whisk
Serving suggestions
Serve the Goya Champuru Spring Salad as a light and refreshing side dish for a springtime meal.
Tips & tricks
For a milder flavor, you can soak the sliced goya in salted water for 10-15 minutes before cooking to reduce the bitterness.
Cost
$12