Because it's said that goya helps us beat the heat, they 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 tsp soy sauce
- 2 tsp sake
- salt and pepper
- 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 well. Squeeze them to remove excess water. Heat about 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.
*Makes 4 servings