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.

Okinawan Stir-Fried Goya (ゴーヤチャンプルー)

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

  1. 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.
  2. In a pan, heat the cooking oil over medium heat. Add the pork belly and cook until slightly browned.
  3. Add the sliced onion and tofu to the pan, and stir-fry until the onion is translucent.
  4. Add the goya to the pan and continue to stir-fry for 2-3 minutes.
  5. Pour the soy sauce over the ingredients in the pan and mix well.
  6. 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.
  7. 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