Goya Champuru (Bitter Melon Stir Fry) recipe

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Ingredients

2 Asian bitter melon (goya)
kosher salt as needed
2 tablespoons sesame oil
1 (1 pound) pork loin, cut into pieces
1 pinch garlic salt, or to taste
1 pinch garlic pepper, or to taste
2 eggs
1 tablespoon soy sauce, or to taste

Nutrition Info

258.8 calories
carbohydrate: 4.5 g
cholesterol: 147.5 mg
fat: 15.8 g
fiber: 2.7 g
protein: 24 g
saturatedFat: 4.1 g
servingSize: -
sodium: 539.5 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cut tips off melons with a sharp knife, cut in half lengthwise. Scoop out white interior and seeds with a spoon. Rinse the melon and cut into very small pieces. Place in a bowl and generously add kosher salt, mixing until melon is completely covered. Cover and refrigerate until flavors combine, 3 to 4 hours.

  2. Rinse melon to remove excess salt. Place into a pot and cover with room temperature or cool water, cover and bring to a boil. Cook until melon has softened slightly, about 1 minute. Remove from heat, drain the melon.

  3. Heat sesame oil in a large skillet over medium-high heat. Add pork, season with garlic salt and garlic pepper. Stir-fry just until the pink on the surface of the pork disappears, 3 to 4 minutes. Add melon and stir fry until soft, about 2 minutes more.

  4. Reduce heat to medium. Push pork mixture to the edges of the skillet with a spatula. Crack eggs into the center of the skillet, scramble until firm, 3 to 5 minutes. Stir contents of the skillet together until combined. Season with soy sauce.

Recipe Yield

4 servings

Recipe Note

This is a traditional Okinawan dish with Asian bitter melon. I was introduced to it during my time there. I've combined a few different recipes into this one here. You can also add Spam®;it's pretty popular on Okinawa. Please note that the bitter melon has a very different taste, but its very good once you get used to it. It's also ridiculously healthy.

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