Goya Chanpuru

 

Because it's said that the bitterness of goya helps us beat the heat, goya dishes are often cooked during the summer in Japan. Chanpuru are stir-fried dishes which are regional specialities in Okinawa.

Ingredients:

• 1 goya (bitter gourd)
• 1 block cotton tofu, drained
• 1/4 lb thinly sliced pork, cut into bite-size pieces
• 2 eggs, beaten
• 2 tsps soy sauce
• 2 tsps sake
• 1/2 tsp salt
• *vegetable oil for frying

Preparation:

Cut goya in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and place goya slices in a bowl. Sprinkle some salt over them. Let them sit for about 10 minutes. Wash goya slices and drain. Squeeze them to remove excess water. Heat 1 Tbsp of vegetable oil in a large skillet. Stir-fry pork and season with salt and pepper. Add goya slices and cook until softened. Crumble tofu into large pieces and add in the skillet. Lightly stir-fry with pork and goya. Season with sake. Pour beaten eggs over and stir quickly. Season with soy sauce. Stop the heat. Adjust the flavor with salt.

 http://japanesefood.about.com/od/pork/r/porkgoyachanpu.htm

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