Goya Chanpuru (ゴーヤーチャンプルー) - Bitter Melon and Egg Stirfry
- 2 bitter melon
- 300 gram pork, thinly sliced
- 1 tablespoon katakuriko (Japanese potato starch), or use corn starch
- 1 block of firm tofu (about 400 gram), cut into 1 inch cubes
- 1 tablespoon oil (canola/olive)
- 2 tablespoon sesame oil
- 4 eggs, lightly beaten
- Sauce (mix the following together)
- 2 tablespoon sake
- 3 tablespoon soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon dashi stock granules
- 4 tablespoon bonito flakes
- 1 tablespoon nanami togarashi
- Prepare the bitter melon by first cut the melon in half lengthwise. With a spoon, scoop out the seeds. The, cut into thin 1 cm slices.
- To remove the bitterness, place the melon slices in a mixing bowl, and sprinkle with 2 to 3 tablespoon of salt, then massage the salt gently in to the melon. Let rest for 15 minutes, then wash and drain to remove the salt and bitterness.
- In another bowl, mix together thinly sliced pork and katakuriko. Set aside.
- Heat 1 tablespoon oil in a non-stick frying pan. Fry tofu until golden brown, set aside.
- Add 2 tablespoon sesame oil to the pan, sauté pork until no longer pink.
- Add bitter melon, mix well, cook for 1 minute.
- Return tofu to the pan, and add in the sauce. Mix well. Cook for 1 minute.
- Slowly pour in the lightly beaten egg into the pan. Mix well. Cook until the egg is no longer runny.
- Turn off heat. Transfer to a serving plate, sprinkle with bonito flakes and nanami togarashi. Served with steamed white rice.
Another great recipe by https://dailycookingquest.com.