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Whether you are an university student simply beginning your own culinary experiments or a seasoned chef with several supper celebrations under your belt, there is always something new to find out about cooking. We hope these Stir-fried Goya (Goya Chanpuru) recipe and tips can help you in your kitchen tonight, as well as get used to magnificent home-cooked dishes.

You need goya (cut in half lengthwise, remove the seeds, cut into 3~5mm slices).
You need firm tofu (drained and cut into bite sized pieces).
You need pork or ham (cut into bite sized pieces).
Provide sliced onion.
Use carrot (cut into thin strips).
Prepare beaten eggs.
You need Seasonings:.
Provide * 1 tbsp sake.
You need to prepare * 1 tbsp soy sauce.
You need * 1/2~1 tbsp oyster sauce.
You need to prepare vegetables oil or olive oil for frying tofu.
Use sesame oil.
Provide dried bonito flakes for topping (optional).
Prepare salt and pepper for seasoning.

This is really classical Okinawan home cooking, so there are probably as many variations as there are households in Okinawa. This is a very simple version. Goya Chanpuru (Bitter Melon Stir Fry) Champuru. Let's prepare the ingredients for 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)..

Cut the bitter melon also known as goya in half lengthwise. Remove its seeds and pith thoroughly with a spoon. Click to rate this recipe: Try an Okinawan summer favourite with this colourful goya chanpuru bitter melon stir fry. Last weekend, I cooked this goya chanpuru, champuru, for dinner. Goya chanpuru (ゴーヤ チャンプルー) is stir-fried bitter melon with eggs and is a popular Japanese summer dish originates from Okinawa prefecture (沖縄県), the southernmost prefecture of Japan.

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