Goya Chanpuru Recipe

Okinawa is the southmost prefecture of Japan. Bitter gourd is called goya in Okinawan dialect. Goya has dark-green and bumpy skin. Goya skin is very bitter but is rich in vitamin C. Because of the bitterness, it's said that eating goya helps to beat the heat in summer, and goya dishes are often eaten during the summer. Chanpuru are regional specialities in Okinawa which are stir-fried dishes. Adding eggs in goya chanpuru softens the bitterness.
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Ingredients:

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

Preparation:

Cut goya in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and sprinkle some salt over them. Wash the goya slices and squeeze to remove the water. Wrap tofu with paper towel and place it on a cutting board. Put another cutting board or a plate on top the tofu to remove liquid from tofu. Heat some vegetable oil in a large skillet. Stir-fry pork and sprinkle salt over the pork. Crumble tofu into large pieces and add in the skillet. Stir-fry with pork. Add goya slices and stir-fry with tofu and pork. Pour beaten eggs over and stir quickly. Season with soy sauce, salt, and sake and stir lightly.

*Makes 4 servings

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