OKINAWA STIR-FRIED BITTER MELON (GOYA CHANPURU)
Okinawa has many chanpuru recipes but Goya chanpuru is the representative of the chanpuru dish. This recipe has originated in the Okinawa region and is now widely popular in Japanese homes. Goya or bitter melon, is a tropical fruit that's why there's plenty of it in the Okinawa region which is relatively hot. Most kids are not a fan of this tropical fruit when they first eat it because of its bitter taste but there are ways to remove the bitterness. Goya is very healthy and has a lot of nutrients which can not be taken easily even if it undergoes heating during the cooking process.
Provided by Pearl Ishizaki
Categories Pork
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut the bitter melon along its length then use a spoon to take the white part with seeds found at the center. Slice the bitter melon thinly then soak it in water with 2 teaspoons of salt. The water should just be a moderate amount, just enough to cover the bitter melon. Soak for about 30 minutes then drain before using.
- Slice the onion thinly. Wash and drain the bean sprouts, then whisk two pieces of eggs in a bowl.
- Heat a pan using medium-high heat then add a tablespoon of sesame oil. Add the onions then stir and cook until it is soft.
- Add the thinly sliced pork then stir and cook until it has browned. Make sure to leave the pork at room temperature for about 20 minutes before cooking so that it will be cooked equally.
- When the pork is cooked through, add the drained bitter melon in the pan then continue to stir-fry. Cook until the bitter melon has softened.
- Add the bean sprouts then adjust the taste with salt and pepper. Stir fry for about a minute then pour over the whisked egg. Cook while stirring occasionally until the egg is slightly firm.
- Remove from heat then serve with some katsuoboshi on top.
Nutrition Facts : Calories 309.4, Fat 18.6, SaturatedFat 4.9, Cholesterol 249, Sodium 2732.6, Carbohydrate 6.1, Fiber 1.5, Sugar 3.5, Protein 28.8
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Op.Sabbir. Vai
[email protected]Perfect for a quick and easy meal.
maya lama
[email protected]Will definitely make again.
Nokubonga Gobeni
[email protected]Loved this recipe!
imon Khan
[email protected]This is a great recipe for using up leftover goya. The dish is simple to make and the results are always delicious.
Tamari Lomsadze
[email protected]I wasn't sure what to expect from this dish, but I was pleasantly surprised. The goya was not as bitter as I thought it would be and the overall flavor was very good.
Ndeyamunye Gabriel
[email protected]This was a little too bitter for my taste, but I think that's just a matter of personal preference. Otherwise, the recipe was easy to follow and the dish turned out well.
Hanri
[email protected]I love the bitterness of goya and this recipe really highlights it. The other ingredients perfectly complement the melon and create a very flavorful dish.
Hakim Ali
[email protected]This recipe is great for a quick and easy weeknight meal. The goya adds a unique flavor to the dish and the overall flavor is very satisfying.
Rajkamal Kurmi
[email protected]I've been making goya chanpuru for years and this recipe is one of the best I've tried. It's simple to follow and the results are always delicious.
Jason Vann
[email protected]This was my first time trying goya chanpuru and I was pleasantly surprised. The bitterness of the melon was not overpowering and the overall flavor was very good. I would definitely make this again!
Zuhak Ansari
[email protected]Made this tonight and it was a hit! The flavors were amazing and the bitterness of the melon was perfectly balanced by the other ingredients. I'll definitely be making this again.