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Goya Chanpuru

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Goya recipes are often cooked during the summer in Japan because the goya, or bitter melon or gourd is said to beat the heat, among other purported medicinal and health benefits.

Chanpuru is a specialty of Japan's Okinawa region and is a stir-fried dish. In addition to the goya itself, this recipe includes tofu and pork as its main 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


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

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