Dish

Goya chanpuru

Goya chanpuru is a stir-fry dish that is made with bitter melon, tofu, and pork belly. The bitter melon is sliced and sautéed with garlic and onions before the tofu and pork belly are added to the pan. The dish is seasoned with soy sauce and mirin, a sweet rice wine. Goya chanpuru is a healthy and flavorful dish that is popular in Okinawan cuisine.

Asian cuisine› East Asian cuisine› Japanese cuisine› Okinawan cuisine

Stir-fry

Origins and history

Goya chanpuru is a traditional Okinawan dish that has been enjoyed for centuries. It is believed to have originated in China and was brought to Okinawa by Chinese immigrants. The dish has since become a staple in Okinawan cuisine.

Dietary considerations

Goya chanpuru is a low-carb and high-protein dish that is suitable for most diets. However, it is important to note that bitter melon can lower blood sugar levels, so those with diabetes should consume it in moderation.

Variations

There are many variations of Goya chanpuru, including versions that use different types of meat such as chicken or tofu instead of pork belly. Some recipes also call for the addition of eggs or other vegetables such as carrots and mushrooms.

Presentation and garnishing

Goya chanpuru is typically served in a large bowl or on a plate. The dish is often garnished with fresh herbs and spices such as cilantro and red pepper flakes.

Tips & Tricks

To reduce the bitterness of the bitter melon, soak it in salt water for 30 minutes before cooking. Use firm tofu to prevent it from falling apart during cooking.