Okinawan-Style Bitter Melon Stir-Fry
Sesame oil adds flavor and aroma.
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
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This recipe, called "Goya Champuru" in Japanese, is a popular stir-fry dish that originated on the sunny island of Okinawa, southern Japan. Boasting a colorful selection of ingredients it is also packed with protein and nutrients.
Directions
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Cut the bitter melon in half lengthwise, use a spoon to remove the soft portion containing the seeds, then slice up thinly on an angle. Chop the pork into 2 cm (0.8 in.) widths. Remove excess moisture from the tofu. Break open and beat the egg.
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Heat the sesame oil in a wok, add in the pork and slowly stir-fry to bring out the juices. Season with salt and pepper, add in the garlic and continue to stir-fry. Turn up the heat, add in the bitter melon and stir-fry all ingredients together.
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Once the cooking juices have been mixed throughout add in and break apart the tofu while stir-frying. Season with the sake, soy sauce, as well as salt and pepper if more are required.
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Pour in the beaten egg, quickly mix throughout all ingredients and then serve onto plates.
Cooking Basics
Cut the bitter melon in half lengthwise and then scrape out the seeds and cotton with a spoon.
Wrap tofu in paper towel and set aside for 15 to 20 minutes. This method works best if the tofu is cut into the desired sized pieces beforehand to remove excess moisture.
Or wrap tofu in paper towel, place on a tray or other suitable surface and place a weight of 500~1000 g (17.7~35.3 oz.) on top and set aside for about appropriate minutes to release as much moisture as possible.
When making a Japanese fried egg omelet, steamed egg custard or such where you desire soft and smooth eggs keep your chopsticks low in the bowl and beat using small movements as if slicing through the egg white. For scrambled eggs and egg-drop dishes, if you beat using big movements and in a way that does not fully mix the yolks with the whites, you will achieve fluffy eggs when cooked.
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