Easiest Way to Cook Delicious Stir-fried Goya (Goya Chanpuru)

Stir-fried Goya (Goya Chanpuru). Okinawa's most iconic Goya Champuru is a stir fry dish with bitter melon, tofu, egg, and pork belly. This popular savory dish is a truly rustic yet well-balanced meal to serve with steamed rice and a side of miso soup. Goya Champuru (ゴーヤチャンプル) is a popular.

Today, I am going to be making, "Goya Champuru". "Goya" is a word for bitter melon in Japanese. "Champuru" means "Stir-fry" and "Mixed" in Okinawan dialect. A super easy Japanese stir fry from Okinawa, goya chanpuru is full of bonito flakes, which is unique for a stir fry dish and so flavoursome that you will get addicted to it. All Reviews for Goya Champuru (Bitter Melon Stir Fry). You can have Stir-fried Goya (Goya Chanpuru) using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Stir-fried Goya (Goya Chanpuru)

1. It's 1/2 (20 cm) of goya (cut in half lengthwise, remove the seeds, cut into 3~5mm slices).
2. You need 200 g of firm tofu (drained and cut into bite sized pieces).
3. It's 100~150 g of pork or ham (cut into bite sized pieces).
4. It's 1/2 of sliced onion.
5. Prepare 1/4 of carrot (cut into thin strips).
6. It's 1~2 of beaten eggs.
7. Prepare of Seasonings:.
8. Prepare of * 1 tbsp sake.
9. You need of * 1 tbsp soy sauce.
10. It's of * 1/2~1 tbsp oyster sauce.
11. It's 1 tbsp of vegetables oil or olive oil for frying tofu.
12. You need 1 tbsp of sesame oil.
13. You need of dried bonito flakes for topping (optional).
14. You need of salt and pepper for seasoning.

You saved Goya Champuru (Bitter Melon Stir Fry) to your Favorites. This goya chanpuru recipe is an easy summer favourite from Okinawa, made by stir-frying goya (bitter melon), tofu, sliced meat, eggs, and seasonings. This colourful stir fry hails from the sunny island of Okinawa in southern Japan and is made with vibrant green goya. Recipe: Goya Chanpuru (Champuru): Okinawan Stir Fry With Bitter Gourd, Tofu, Pork and Egg.

Stir-fried Goya (Goya Chanpuru) instructions

1. Sprinkle salt on goya and rub, leave it for about 10 mins. Wash with water and drain well..
2. Heat the oil (vegetable or olive oil) in a pan over medium heat, stir fry tofu until browned. Remove tofu from the pan and set aside..
3. Heat the sesame oil in the same pan, add pork, onion, carrot, goya and stir fry for 1~2 mins(softened). Put tofu back in the pan and then add seasonings and combine..
4. Pour the beaten egg over and stir quickly to mix. Season with salt and pepper. Top with dried bonito flakes (optional)..

This is really classical Okinawan home cooking, so there are probably as many variations as there are households in Okinawa. This is a very simple version. Goya, a bitter melon or gourd, is a surprisingly popular vegetable in the UK, but you might know it better as karavella, karela, kugua, bitter gourd, bitter melon, korola 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. Chanpurū (チャンプルー) is an Okinawan stir fry dish. It is considered the representative dish of Okinawan cuisine.