Okinawan Stir-Fried Goya (ゴーヤチャンプルー)
ゴーヤチャンプルー (Goya Champuru) is a popular stir-fry dish from Okinawan cuisine, known for its unique bitter flavor and nutritious ingredients. This dish is a staple in Okinawan households and is often enjoyed with a bowl of steamed rice.
Ingredients
- 1 large goya (bitter melon), thinly sliced
- 150g firm tofu, cut into small cubes
- 100g pork belly, thinly sliced
- 1/2 onion, thinly sliced
- 2 eggs
- 2 tablespoons soy sauce
- 1 tablespoon cooking oil
- Salt to taste
Instructions
- Place the sliced goya in a bowl, sprinkle with salt, and massage the salt into the goya. Let it sit for 5 minutes, then rinse and squeeze out the excess water.
- In a pan, heat the cooking oil over medium heat. Add the pork belly and cook until slightly browned.
- Add the sliced onion and tofu to the pan, and stir-fry until the onion is translucent.
- Add the goya to the pan and continue to stir-fry for 2-3 minutes.
- Pour the soy sauce over the ingredients in the pan and mix well.
- 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.
- Once the eggs are cooked, remove the pan from the heat and transfer the Goya Champuru to a serving dish.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 10g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Frying pan Bowl Cutting board Knife Spatula
Tools
Stove
Serving suggestions
Serve the Goya Champuru with a bowl of steamed rice for a complete meal.
Tips & tricks
For a vegetarian version, omit the pork belly and add more tofu or your favorite vegetables.
Cost
$10