Goya Champuru

Recipe Goya Champuru


Cut goya (bitter gourd) in half lengthwise, use a spoon to scrape out the white spongy pulp and seeds. Slice onion thinly widthwise, rub with salt, rinse with water and wring.

For those who can’t eat bitter food, bitterness can be reduced by boiling in hot water.

Drain Momendofu (“cotton” tofu), divide into 8 pieces by hands, and put into a heat-resistant container. Heat the unwrapped container for 2-3 min. in a microwave and drain in a sieve.

Cut moyashi (sprouts) into large cuts and soak in enough water.

Trim off the root of nira (Chinese chive) and cut into 3cm(1.2 inch) length.

Cut pork into 4cm(1.5 inch) cubes, and sprinkle with salt and pepper.

Heat sesame oil in Chinese wok over high heat, cook pork evenly. Add goya after pork is browned and continue cooking.

Add momendofu (“cotton” tofu) , stir-fry, add chopped red pepper, drained moyashi, nira and stir-fry again.

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.

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