Goya, Bean Sprout and Tuna Stir-Fry

An Okinawan-style stir-fry that makes the most of goya flavor

Cooking time

15 minutes

Calories

378kcal

Sodium

0.7g

Nutrition facts are for one serving.

Ingredients(Servings: 2)

Directions

Cut the tofu into 2 cm (0.8 in.) cubes and quickly boil in hot water. Place in a strainer to drain.
Cut the goya into half lengthwise and use a spoon to remove pulp and seeds. Thinly slice up, massage in the salt, set aside for 5 minutes then rinse with water and drain.
Drain the tuna. Scramble the egg.
Heat and spread 1 Tbsp of vegetable oil in a fry pan and slowly pan-fry the tofu (1), then remove.
Add in 1 more Tbsp of the vegetable oil and cook the goya (2) and the beat sprouts. Return the tofu to the fry pan, add in the tuna (3) and continue to stir-fry. Add and stir in the soy sauce, then use a circular motion to pour in the scrambled egg (3), mix broadly until all ingredients are cooked through.
Serve onto plates and top with the katsuobushi shavings.

Cooking Basics

Bitter melon - removing seeds and cotton

Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.

Bitter melon - soaking in salt

Thinly slice up the bitter melon and then place into an approximately 5% salt/water solution. Gently stir and then set aside for about 10 minutes. This method is preferred to massaging salt into sliced bitter melon since the crunchiness will be preserved and a delicate salty taste will be added. Pat dry before using.

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