Okinawan Goya Chanpuru with Tofu and Pork

Ingredients

• 2 goya (bitter melon) 2 goya (bitter melon)
• 200g (7 oz) firm tofu, drained and cut into cubes 200g (7 oz) firm tofu, drained and cut into cubes
• 200g (7 oz) thinly sliced pork 200g (7 oz) thinly sliced pork
• 1 onion, thinly sliced 1 onion, thinly sliced
• 1 cup bean sprouts 1 cup bean sprouts
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon mirin 1 tablespoon mirin
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 9g, 3g
• Protein: 22g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Slice the goya in half lengthwise and remove the seeds. Cut the goya into thin slices and sprinkle with salt. Let it sit for 10 minutes, then rinse and squeeze out the excess water.
2. 2.
   Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the sliced pork and cook until browned. Remove the pork from the pan and set aside.
3. 3.
   In the same pan, add another tablespoon of vegetable oil and sauté the onions until they become translucent.
4. 4.
   Add the goya slices and bean sprouts to the pan and stir-fry for 2-3 minutes until the goya is slightly softened.
5. 5.
   Return the cooked pork to the pan and add the tofu cubes.
6. 6.
   In a small bowl, mix together the soy sauce and mirin. Pour the mixture over the ingredients in the pan and stir-fry for an additional 2-3 minutes until everything is well-coated and heated through.
7. 7.
   Season with salt to taste.
8. 8.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Goya (bitter melon) — Salting the goya slices helps to reduce the bitterness. Rinse and squeeze out the excess water after salting.
• Tofu — Use firm tofu to ensure it holds its shape during stir-frying.
• Pork — Thinly sliced pork cooks quickly and absorbs the flavors of the dish.

Tips & Tricks

• For a spicier version, add a small amount of chili pepper or chili flakes.
• Adjust the saltiness by adding more or less soy sauce according to your taste preference.
• Feel free to add other vegetables such as bell peppers or mushrooms for additional flavor and texture.
• If you prefer a vegetarian version, omit the pork and add more tofu or substitute with your favorite meat alternative.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.

Serving advice

Serve the Goya Chanpuru hot as a main dish alongside steamed rice. Garnish with chopped green onions for added freshness and color.

Presentation advice

Arrange the stir-fried goya, tofu, and pork on a plate, showcasing the vibrant colors of the dish. Serve with a bowl of steamed rice on the side for a complete meal.