Recipes - Japanese

Goya Chanpuru (Bitter Melon Stir-fry Okinawan Style)
Goya-Chanpuru


It is said that Goya Chanpuru is a popular Okinawan summer dish that is perfect for beating the heat, which is largely thanks to the ‘cooling’ effects of its bitter melon slices. Its ensemble of tofu and meat, on the other hand, makes for a perfect complement to the tangy bitterness of goya.
Cooking Time: < 15mins
Serves:2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese









Ingredients:

1 goya (bitter melon, about 300g)
½-1 can of luncheon meat (or, 180g pork belly sliced thinly)
200g hard tofu (cut into 1.5cm thick bite-size slices)
1 tbsp oil
2 tsp sesame oil
5g bonito flakes
3 eggs (beaten)

For Seasoning:

2 tsp soy sauce
2 tsp sake
2 tsp water
1½ tsp salt




Steps:
  1. Cut bitter melon in half lengthwise. Remove seeds including its fluffy white core using a spoon. Cut the halves into 0.5-1cm thick pieces width-wise.
  2. Place bitter melon in a bowl, add 1 tsp salt and toss (do not rub) to cover bitter melon pieces with salt. Leave for 10 mins, then rinse and drain well. This is to remove its bitterness.
  3. Heat oil in a large frying pan or wok over high heat. Add tofu and cook both sides until lightly browned, about 2-3 mins. Remove from fry pan/wok.
  4. Add sesame oil to the frying pan/wok over high heat. Add pork and cook for about 2 mins until slices are almost cooked through.
  5. Add bitter melon to the frying pan/wok and stir gently without breaking the bitter melon slices. Cook for about 1 min until surface of the bitter melon starts getting cooked. If you like the bitter melon have a softer texture, you can cook until you get the texture preferred.
  6. Return the tofu to the frying pan/wok. Add the seasoning ingredients and mix so that the flavour coats the tofu evenly.
  7. Add the egg and leave for 15 secs without mixing. With a firm grip on the frying pan/wok, toss the ingredients and mix the egg with the other ingredients.
  8. Turn the heat down to low. Add bonito flakes and gently mix, then turn off the heat. Serve immediately.

Note: Goya has a tasty, mild and bitter flavour, but if you’re not good with bitter tastes you can soak the bitter melon in hot water for 30 secs before stir frying to help reduce the flavour. Or, add a little oyster sauce to help counteract the melon’s bitter taste.


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Goya Chanpuru (Bitter Melon Stir-fry Okinawan Style)

Goya Chanpuru (Bitter Melon Stir-fry Okinawan Style)

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It is said that Goya Chanpuru is a popular Okinawan summer dish that is perfect for beating the heat, which is largely thanks to the ‘cooling’ effects of its bitter melon slices. Its ensemble of tofu and meat, on the other hand, makes for a perfect complement to the tangy bitterness of goya.

Cooking Time: < 15mins
Serves: 2
Total time: 15mins - 30mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Japanese
Ingredients

1 goya (bitter melon, about 300g)
½-1 can of luncheon meat (or, 180g pork belly sliced thinly)
200g hard tofu (cut into 1.5cm thick bite-size slices)
1 tbsp oil
2 tsp sesame oil
5g bonito flakes
3 eggs (beaten)

For Seasoning:

2 tsp soy sauce
2 tsp sake
2 tsp water
1½ tsp salt

Instructions
  1. Cut bitter melon in half lengthwise. Remove seeds including its fluffy white core using a spoon. Cut the halves into 0.5-1cm thick pieces width-wise.
  2. Place bitter melon in a bowl, add 1 tsp salt and toss (do not rub) to cover bitter melon pieces with salt. Leave for 10 mins, then rinse and drain well. This is to remove its bitterness.
  3. Heat oil in a large frying pan or wok over high heat. Add tofu and cook both sides until lightly browned, about 2-3 mins. Remove from fry pan/wok.
  4. Add sesame oil to the frying pan/wok over high heat. Add pork and cook for about 2 mins until slices are almost cooked through.
  5. Add bitter melon to the frying pan/wok and stir gently without breaking the bitter melon slices. Cook for about 1 min until surface of the bitter melon starts getting cooked. If you like the bitter melon have a softer texture, you can cook until you get the texture preferred.
  6. Return the tofu to the frying pan/wok. Add the seasoning ingredients and mix so that the flavour coats the tofu evenly.
  7. Add the egg and leave for 15 secs without mixing. With a firm grip on the frying pan/wok, toss the ingredients and mix the egg with the other ingredients.
  8. Turn the heat down to low. Add bonito flakes and gently mix, then turn off the heat. Serve immediately.

Note: Goya has a tasty, mild and bitter flavour, but if you’re not good with bitter tastes you can soak the bitter melon in hot water for 30 secs before stir frying to help reduce the flavour. Or, add a little oyster sauce to help counteract the melon’s bitter taste.

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