Goya, a bitter melon or gourd, is a surprisingly popular vegetable. Goya is also used in traditional Ayurvedic medicine so it can also sometimes be found in health food stores too. Chanpuru is a specialty of Japan’s Okinawa region and is a stir-fried dish made with vibrant green goya, soy sauce, tofu, pork, and egg.

Ingredients of Goya Chanpuru

  • 1 goya (bitter gourd)
  • 1 block cotton tofu
  • 1/4 pound thinly sliced pork
  • 2 large eggs, beaten
  • 2 teaspoons soy sauce
  • 2 teaspoons sake
  • Dash salt
  • Dash pepper
  • Vegetable oil

How to Make Goya Chanpuru

  • Cut the goya in half lengthwise, and remove the seeds.
  • Slice the goya thinly and put slices in a bowl.
  • Sprinkle some salt over them for 10 minutes.
  • Wash goya slices and drain well.
  • Heat about 1 tbsp. oil in a large pan.
  • Stir fry pork and season with salt and pepper.
  • Add goya slices and cook until softened.
  • Crumble tofu into large pieces and put in the pan.
  • Stir-fry with pork and goya.
  • Put beaten eggs over and Season with soy sauce.
  • Switch off the heat.
  • Flavor with salt.


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