Okinawan Bitter Melon Recipes

Goya Chanpuru (Bitter Melon Stir Fry Okinawan Style)

WEBMar 7, 2017 · Remove from frypan/wok. Add sesame oil to the frypan/wok over high heat. Add pork and cook for about 2 minutes until slices are …

Rating: 4.5/5(2)
1. Cut bitter melon in half length-wise. Remove seeds including fluffy white core using a spoon. Cut the halves into 0.5-1cm (3/16"-3/8”) thick pieces width-wise.
2. Place bitter melon in a bowl, add 1 tsp salt and toss (do not massage) to cover bitter melon pieces with salt. Leave for 10 minutes, then rinse and drain well. This is to remove bitterness of goya.
3. Heat oil in a large frypan or a wok over high heat. Add tofu and cook both sides until lightly browned, about 2-3 minutes. Remove from frypan/wok.
4. Add sesame oil to the frypan/wok over high heat. Add pork and cook for about 2 minutes until slices are almost cooked through.

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Goya Champuru (Okinawan Bitter Melon Stir Fry)

WEBJul 20, 2020 · Instructions. This dish is made of four main ingredients (bitter melon, tofu, pork belly, eggs), all of which need prepping. Prep …

Rating: 4.7/5(23)
1. This dish is made of four main ingredients (bitter melon, tofu, pork belly, eggs), all of which need prepping.
2. Prep the bitter melon. Cut the bitter melon in half lengthwise and scoop out the seeds and the white pith. Slice the bitter melon into half-moon pieces, about 1/2-inch thick. Put the bitter melon into a bowl, sprinkle salt all over and set aside for 10 minutes (the salt will help drain water from the bitter melon and make it less bitter). The rinse the bitter melon well under cold water and set aside to dry. Once dry, pan fry the bitter melon over medium heat with a little oil. Fry about 5 minutes until it's lightly browned. Set aside.
3. Prep the tofu. Cut the tofu into small rectangle bricks (I make 16 pieces from one block of tofu). Pan fry in a little oil until all sides are brown. Set aside.
4. Prep the pork belly. Cut the thin sliced pork belly into three pieces each (about 2-3" inches wide). Set aside.

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