Goya champuru (bitter gourd stir-flies)
Typical Okinawan stir-fry dish.
Ingredients (for two people)
- one bitter groud
- 150g pork back ribs
- two eggs
- 1 pack of tofu
- 1/2 pack of soybean sprout
- cooking liquor
- sesame oil
- soy source
- instant bouillon (or dried bonito powder)
1. Divide a bitter groud lengthwise and remove seeds with a spoon. Then slice them about 3-5 mm thick. You will get many crescent-shaped pieces.
2. Mix up the bitter groud with a pinch of salt in a bowl and leave them for about ten minutes.
3. Cut up pork meat into small pieces.
4. Beat eggs.
5. Break tofu with fingers into bite-sized pieces and cook them in a pan with sesame oil until they become brown. Then transfer them to a dish.
6. Fry the pork meats in a pan with sesame oil and cooking liquor at low heat until their surface get brown and crispy.
7. Put the pieces of bitter groud into the pan and fry them with the pork at high heat.
8. When the bitter groud wilt, put the tofu back into the pan. Put soybean sprout and cooking liquor into the pan. Mix and fry all of them.
9. Season with soy source and bouillon (or bonito powder).
10. Put the beaten egg into the pan. Mix and cook them all at low heat until the egg is half-cooked.