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Stir-Fried Goya and Pork

Recipe Stir-Fried Goya and Pork

An exquisite balance of the bitterness of the goya and the mild sweetness of the eggs.
First:

Cut goya (bitter gourd) in half lengthwise, remove seeds and pulp with spoon, and slice thinly widthwise.

Step 1

Cut pork belly into 3cm(1.2 inch) cubes, and sprinkle with salt and pepper.

Beat eggs.

Cover Momendofu (cotton-tofu) with paper towel to drain, divide into 8 pieces by hands.

Remove seeds and stems from red bell pepper, cut it diagonally by rotating into bite-sized pieces.

Remove seeds and stems from red pepper slice it in half. (it will be hotter if it’s chopped or seeds are not removed.)


Second:
Heat sesame oil in a frying-pan over high heat, spread cook pork evenly. Add red bell pepper and continue cooking.

Step 1

Add tofu, cook briefly, add red pepper and continue cooking.

Step 2

When vegetables are slightly softened, add and stir-fry thoroughly. Pour in beaten eggs in a circular motion. When egg is half done, serve in a plate and sprinkle with dried bonito flakes.

Step 3

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