Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, stir-fried goya (goya chanpuru). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Goya chanpuru (ゴーヤチャンプルー) is another representative Okinawan dish along with rafute and Okinawa soba. The word "chanpuru" sounds similar to the Indonesian word "campur" which means mix/stir and indeed, goya chanpuru is a bitter melon stir fry dish. "Goya" means bitter melon in Okinawa dialect. And it's a kind of stir-fried vegetables, pork, and tofu.
Stir-fried Goya (Goya Chanpuru) is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Stir-fried Goya (Goya Chanpuru) is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have stir-fried goya (goya chanpuru) using 14 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Stir-fried Goya (Goya Chanpuru):
- Get 1/2 (20 cm) goya (cut in half lengthwise, remove the seeds, cut into 3~5mm slices)
- Get 200 g firm tofu (drained and cut into bite sized pieces)
- Get 100~150 g pork or ham (cut into bite sized pieces)
- Prepare 1/2 sliced onion
- Make ready 1/4 carrot (cut into thin strips)
- Take 1~2 beaten eggs
- Take Seasonings:
- Prepare * 1 tbsp sake
- Take * 1 tbsp soy sauce
- Take * 1/2~1 tbsp oyster sauce
- Take 1 tbsp vegetables oil or olive oil for frying tofu
- Take 1 tbsp sesame oil
- Make ready dried bonito flakes for topping (optional)
- Prepare salt and pepper for seasoning
Try an Okinawan summer favourite with this colourful goya chanpuru bitter melon stir fry. This colourful stir fry hails from the sunny island of Okinawa in southern Japan and is made with vibrant green goya, soy sauce, tofu, pork and egg. It is not only the perfect dish to beat the Okinawan summer heat and fight off the last of the summer. Goya recipes are often cooked during the summer in Japan because the goya, is said to beat the heat, among other purported medicinal and health benefits.
Instructions to make Stir-fried Goya (Goya Chanpuru):
- Sprinkle salt on goya and rub, leave it for about 10 mins. Wash with water and drain well.
- 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.
- 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.
- Pour the beaten egg over and stir quickly to mix. Season with salt and pepper. Top with dried bonito flakes (optional).
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. I'm not sure what person at AllRecipes decided to add time hacks to my recipe, but they're wrong. You need to refrigerate the salted Goya a few hours, not five minutes. Nami, For a Chinese version, prepare the bittermelon for stir fry and make a ground pork mixture consisting of oyster sauce, soy sauce shao shing, minced ginger, a touch of shrimp paste and a scant pinch of brown sugar. Stir fry with black bean/garlic sauce and crushed red pepper to taste.
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